Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Friday, October 9, 2009

Pumpkin Black-Bean Chili with chicken

I love the addition of pumpkin to this chicken chili. I've used this recipe with the exceptions noted below:


  • 1 medium onion, chopped
  • 1 medium sweet yellow pepper, chopped (I used a green bell pepper)
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2-1/2 cups cubed cooked turkey (I used chicken and sauted it with the veggies)
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained (I used fresh tomatoes)
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt


  • In a large skillet, saute the onion, yellow pepper and garlic in oil until tender (I sauteed the chicken with these veggies). Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. (I cooked over low on the stove for about half the time)
  • Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).
Excellent served with this:

Sweet Cornbread

1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour

Combine in a bowl and blend. Pour into buttered 8 inch square pan. Bake at 375ºF for 35 minutes or until done.

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