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Black Bean Pumpkin Chili

Black Bean Pumpkin Chili is a delicious chili made special with the addition of canned pumpkin.
Course Soup
Cuisine All-American
Keyword black beans, chili, pumpkin, Soup
Prep Time 4 hours
Cook Time 2 hours
Total Time 6 hours
Servings 12 servings
Calories 297kcal
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 16 ounce package dried black beans, rinsed and soaked in water for 3 hours
  • 1 meaty smoked ham hock
  • 12 cups water
  • 1 pound ground beef, browned and drained
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 ribs celery, chopped
  • 4 carrots, peeled and sliced
  • 4 15 oz cans fire-roasted diced tomatoes
  • 1 10 oz cans tomatoes with diced green chilies
  • 1 4 oz can diced green chilies
  • 1 cup canned pumpkin
  • 1 cup water
  • 1 15 oz can beef broth
  • 1 46 oz can tomato or vegetable (V-8) juice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon chili powder

Instructions

  • Rinse black beans in cold water. Transfer beans to a large bowl. Cover with water and let beans soak for 3 hours. Drain.
  • In a large soup kettle, add soaked black beans, meaty smoked ham hock and 12 cups of water. Bring to a boil, reduce heat and simmer for 2 to 3 hours. Remove ham hock from kettle, allow to cool. Remove ham from bone and cut into bite size pieces.
  • Return meat to soup kettle along with; cooked ground beef, onion, garlic, celery, carrots, tomatoes, green chilies, pumpkin, water, beef broth, tomato juice, brown sugar, and all seasonings. Bring to a boil; reduce heat and simmer for 1-1/2 hours or until veggies are tender.