Best Thanksgiving Mixed Bean Chili With Pumpkin And Corn Recipes

BLACK BEAN 'N' PUMPKIN CHILI

Black Bean 'n' Pumpkin Chili image

My family is crazy about this slow cooker chili because it uses ingredients you don't usually find in chili. Believe it or not, I discovered that pumpkin is what makes the dish so special. Cook up a big batch and freeze some for later; it tastes even better reheated. -Deborah Vliet, Holland, Michigan

Provided by Taste of Home

Categories Dinner Lunch

Time 4h20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups chicken broth
2-1/2 cups cubed cooked turkey
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
Cubed avocado and thinly sliced green onions, optional

Steps:

In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions.

Nutrition Facts : Calories 192 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 658mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

THANKSGIVING MIXED BEAN CHILI WITH CORN AND PUMPKIN

Thanksgiving Mixed Bean Chili With Corn and Pumpkin image

A third riff on the Native American combination of beans, squash and corn for this week of vegetarian Thanksgiving main dish recipes. This is a straightforward vegetarian chili, one that is a favorite around my house throughout the year. You can turn up the heat if you wish, adding more chile, a chipotle, or fresh chopped chili peppers.

Provided by Martha Rose Shulman

Categories dinner, main course, side dish

Time 2h15m

Yield Yield: Serves 6 generously

Number Of Ingredients 15

Ingredients

1 pound mixed dried beans, such as pintos and black beans, pintos and red beans, or heirloom beans such as San Franciscano, Good Mother Stallards, and Sangre de Toros (see note), washed, picked over, and soaked for at least 4 hours or overnight in 2 quart
2 onions, 1 halved, 1 finely chopped
4 garlic cloves, 2 crushed and peeled, 2 minced
1 bay leaf
2 tablespoons grapeseed or sunflower oil
3 tablespoons mild ground chili (or use hot, or use more)
1 tablespoon cumin seeds, ground
1 14-ounce can chopped tomatoes
Pinch of sugar
2 tablespoons tomato paste dissolved in 1 cup water
2 cups diced winter squash (about 3/4 pound)
1 cup corn kernels (fresh or frozen)
Salt to taste
1/2 cup chopped cilantro
Grated or crumbled cheese for serving (optional)

Steps:

Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add crushed garlic and bay leaf, reduce heat, cover and simmer 30 minutes. Add salt and continue to simmer another 45 minutes to an hour. Using tongs or a slotted spoon, remove and discard onion and bay leaf.
. Meanwhile, heat oil over medium heat in a heavy skillet and add chopped onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, stir in chopped garlic, stir together for 30 seconds to a minute, until fragrant, and add ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until mixture begins to stick to pan. Add chopped tomatoes with juice, pinch of sugar, and salt to taste. Bring to a simmer and cook, stirring often, until tomatoes have cooked down and mixture is beginning to stick to the pan, about 10 minutes. Stir in tomato paste dissolved in water and bring back to a simmer. Simmer, stirring often, for 10 minutes, until mixture is thick and fragrant.
Stir tomato mixture into beans. Add winter squash and bring to a simmer. Taste and adjust salt. Simmer, stirring often so that the chili mixture doesn't settle and stick to the bottom of the pot, for 45 minutes. Add more water if chili seems too thick. Stir in corn and simmer for another 10 minutes. The beans should be very soft and the chili thick and fragrant. Taste and adjust seasonings.
Shortly before serving stir in cilantro. Simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco. Serve with biscuits or cornbread.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 9 grams