Happy Hallobean Pumpkin Chili

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Black beans & orange pumpkin make for a warm bowl of chili perfect to serve before trick-or-treating.

Submitted by Rock_lobster
Published on October 17, 2016
Prep Time:
15 mins
Cook Time:
1 mins
Total Time:
16 mins
Servings:
4
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Ingredients

  • 1 2-3 lb. pie pumpkin

  • 2 tsp. butter, melted

  • salt , to taste

  • 1 lb. ground turkey

  • 1/2 c. chopped onion

  • 1/2 c. chopped yellow or orange bell pepper

  • 2 minced garlic cloves

  • 1 15 oz. can drained rinsed black beans

  • 1 15 oz. can diced tomatoes

  • 1 c. chicken broth

  • 1 chili seasoning packet

Directions

  1. Preheat oven to 400.

  2. Cut off pumpkin stem, halve, remove and discard strings. Remove seeds, rinse, pat dry and set aside. Cut pumpkin into 8 wedges and roast, skin side down, in oven for 35 min. Cool and cut into 1" cubes.

  3. Reduce oven to 350, toss seeds with melted butter, sprinkle with salt. Bake for 15-20 min. on a cookie sheet, stirring frequently to brown.

  4. Meanwhile, brown and crumble the turkey in a large skillet over med. heat with the onion, peppers and garlic. Drain.

  5. To large heavy pot add the cubed pumpkin, turkey, beans, tomatoes, chili seasoning and broth. Bring to boil, then reduce to low, cover and simmer for at least one hour.

  6. Serve sprinkled with the roasted pumpkin seeds and grated cheddar cheese if you like.