Black Bean and Pumpkin Chili

Here’s a hearty and satisfying Meatless Monday dish. Simmer chili on top of the stove or use a slow cooker to have a delicious meal waiting when you get home! Add a salad and a batch of cornbread, and you’re set for dinner.


1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken or hearty vegetable broth
2 cans (15 ounces each) black beans, rinsed and drained
1 package (16 ounce) frozen soy crumbles
1 can (15 ounces) solid-pack pumpkin
1 can (14½ ounces) diced tomatoes (undrained)
1/4 teaspoon dried red pepper flakes
1 tablespoon chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin


In a large saucepan or stockpot, sauté onion and yellow pepper in olive oil until tender. Add garlic; cook 1 minute longer.

Stir in remaining ingredients. Cover and simmer, stirring occasionally, for 45 minutes. Serve hot with homemade cornbread.

Alternately, place ingredients in slow cooker and cook on low 4 to 5 hours or until heated through. Serve hot.

YIELD: Makes 8 servings

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