I don’t know about you but we have a lot of pumpkin left over from Halloween. Yes, we actually still do! I need to make some pie! Or figure some way to make sweet pumpkin tamales for Thanksgiving.
But not all things pumpkin have to be full of sugar. You can actually make some good clean whole food with pumpkin. So one day in my slow cooker I cooked up a pound of black beans AND 5 pounds of fresh pumpkin. And I created two unique flavors.
I came home and made Spicy Pumpkin Black Bean Chili with Turkey and “Baked” Sweet Pumpkin Black Beans. I absolutely LOVED the turkey chili, especially leftover for lunch, as the flavors mingled more the next day. And I enjoyed serving the “Baked” Black Beans with “Hoctopi”, perfectly named by my 9 year old Angel, which are turkey sausages cut into octopus shapes.
Now you can just as easily use 2-3 cans of black beans and one 29oz can of pumpkin purée for each of these chilis, but I love the idea of making these completely from scratch!
First, in your slow cooker, pour in one pound of dry black beans which have been picked through of all rocks and sand.
Lay 5 pounds of cut and seeded pumpkin on top of the beans and cover with water within an inch of the top. There is no need to peel the pumpkin, you will scoop the pulp out later. Add one Tb of salt, cover and set on low for 8-10 hours.
This is how they will look when they are done.
For this post I’ll share the Spicy Pumpkin Black Bean Chili with Turkey. (Click here for the “Baked” Sweet Pumpkin Black Beans with Hoctopi.)
First scoop out the pumpkin from the rind and purée in batches in a blender to make enough puree for about 30oz of fresh pumpkin. Set aside.
Then continue with these list of ingredients.
Spicy Pumpkin Black Bean Chili with Turkey
2 Tb bacon fat or canola oil
1 stalk celery
1 clove garlic
12 oz belgiun ale beer
20 oz lean ground turkey
3 cups black beans drained
29 oz pumpkin puree
2 Tb brown sugar
2 Tb ketchup
1 Tb apple cider vinegar
1/4 tsp liquid smoke
1/4 tsp cayenne pepper
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
4 dashes hot sauce
First dice the onion, chop the celery, mince the onion, chop and remove seeds from the jalapeno, and dice the tomatoes.
In a large Dutch oven, heat the bacon fat over medium heat. If you don’t have bacon fat, you may use canola oil. I keep a jar of strained bacon fat in my refrigerator and refill it whenever I make bacon.
Add the garlic, onion and jalapeno and sauté about 3 minutes until tender.
Add the turkey and cook until browned, about 8 minutes.
Stir in the tomatoes and cook 2 minutes more.
Pour in the entire bottle of beer, but take a swig if you must. Now for this I really wanted to use Pumpkin Ale, but I had none :-(, so I used his brother, this Belgium stuff right here by the same Blue Moon company. You really can taste it in the chili. Delicious!
Simmer a few minutes more to allow the beer to reduce a bit. Then stir in the black beans.
Finally stir in the pureed pumpkin and remaining ingredients.
Continue cooking, uncovered over medium heat, until thickened, at least 30 minutes, stirring occasionally.
Serve with a dollop of sour cream or Greek yogurt and some chives. Feel free to add some cheese too. I was keeping it light here.
This makes about 6, 1 1/2 cup servings. I love this chili. It is full of health ingredients, plenty of fiber, low in fat, and loaded with protein. This really is a clean eating meal. And can be gluten free by substituting red wine for the beer or using gluten-free beer.
Enjoy healthy pumpkin eaters.
Spicy Pumpkin Black Bean Chili with Turkey
Prep Time: 45 minutes
Cook Time: 10 hours, 45 minutes
Total Time: 11 hours, 30 minutes
Number of servings: 6
Per Serving 623 calories
Fat 15 g
Carbs 83 g
Protein 41 g
Weight Watchers PointsPlus®: 16
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 2 Tb bacon fat or canola oil
- 1/3 onion
- 1 stalk celery
- 1 clove garlic
- 1 jalapeno
- 2 tomatoes
- 12 oz belgiun ale beer
- 20 oz lean ground turkey
- 3 cups black beans drained
- 29 oz pumpkin puree
- 2 Tb brown sugar
- 2 Tb ketchup
- 1 Tb apple cider vinegar
- 1/4 tsp liquid smoke
- 1/4 tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 4 dashes hot sauce
- dash cinnamon
- First dice the onion, chop the celery, mince the onion, chop and remove seeds from the jalapeno, and dice the tomatoes.
- In a large Dutch oven, heat the bacon fat over medium heat. Add the garlic, onion and jalapeno and sauté about 3 minutes until tender.
- Add the turkey and cook until browned, about 8 minutes.
- Stir in the tomatoes and cook 2 minutes more.
- Pour in the entire bottle of beer.
- Simmer a few minutes more to allow the beer to reduce a bit. Then stir in the black beans.
- Finally stir in the pureed pumpkin and remaining ingredients.
- Continue cooking, uncovered over medium heat, until thickened, at least 30 minutes, stirring occasionally.
- Cool slightly and serve.
How do you plan to use your leftover pumpkin this season?
You may also enjoy Triple Meaty Ranch Beans