Best 4 Thanksgiving Mixed Bean Chili With Corn And Pumpkin Recipes

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Thanksgiving is a time for family, friends, and of course, delicious food. This year, why not try something different and make a Mixed Bean Chili with Corn and Pumpkin? This hearty and flavorful dish is perfect for a crowd, and it's also easy to make. Simply combine your favorite beans, corn, pumpkin, and spices in a slow cooker and let it simmer all day. The result is a delicious and comforting chili that everyone will love.

But that's not all! This article also includes recipes for a delicious Roasted Pumpkin Soup with Sage and a Pumpkin Pie Smoothie. So whether you're looking for a hearty main course or a sweet treat, you're sure to find something you'll love in this collection of Thanksgiving recipes.

Let's cook with our 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

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

PUMPKIN CHILI



Pumpkin Chili image

We love this amazing Pumpkin Chili Recipe! Zesty earthy chili made with pumpkin pure for an unexpected richness that beats tomatoes.

Provided by Sommer Collier

Categories     Healthy     Soup

Number Of Ingredients 15

2 pounds ground pork, (or ground chicken)
1 large sweet onion, (peeled and chopped)
1 large red bell pepper, (seeded and chopped)
3 garlic cloves, (minced)
2 chipotle peppers in adobo sauce, (chopped)
29 ounces 100% pure pumpkin puree ((1 can))
2 bottles hard cider, (gluten-free (12-ounce bottles))
2 cans kidney beans, (drained (15-ounce cans))
1 cup chicken broth
2 1/2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground cinnamon
1-2 bay leaves
Optional Toppings: sour cream, (cilantro, red onion)

Steps:

  • Place a large sauce pot over medium heat. Add the ground pork and break into small pieces with a wooden spoon. Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is browned and the onions are soft.
  • Pour the pumpkin puree, hard ciders, beans, and chicken broth into the pot. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well.
  • Simmer for at least 30 minutes on medium-low heat, stirring occasionally. Serve warm with toppings if deserved.

Nutrition Facts : ServingSize 1.5 cups, Calories 335 kcal, Carbohydrate 7 g, Protein 20 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 800 mg, Fiber 2 g, Sugar 3 g

CORN AND BEAN CHILI



Corn and Bean Chili image

My family favors corn in a variety of dishes, including this one.-Mary Pitts, Powder Springs, Georgia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 8

2 pounds ground beef
1 small onion, finely chopped
1 envelope chili seasoning mix
3 cans (16 ounces each) chili beans, undrained
1 can (46 ounces) V8 juice
1/2 teaspoon salt
1 can (14-3/4 ounces) cream-style corn
Shredded cheddar cheese

Steps:

  • In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the seasoning mix, beans, V8 juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in corn. Cook and stir over low heat for 15 minutes. Sprinkle with cheese.

Nutrition Facts : Calories 155 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 645mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

THANKSGIVING MIXED BEAN CHILI WITH PUMPKIN AND CORN



Thanksgiving Mixed Bean Chili with Pumpkin and Corn image

Number Of Ingredients 1

1 dash blah

Steps:

  • PREPARATION 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. Tips Heirloom beans are available online from several sources. I use Rancho Gordo for my heirloom purchases. It is really worth getting to know these delicious, beautiful beans. Advance preparation: The beans can be simmered 3 or 4 days ahead through Step 1. The chili will keep for 3 or 4 days in the refrigerator. This freezes well.

Tips:

  • Use a variety of beans. This will give your chili a more complex flavor and texture. Good options include black beans, kidney beans, pinto beans, and navy beans.
  • Don't be afraid to add some heat. Chili is traditionally a spicy dish, so don't be afraid to add some cayenne pepper, chili powder, or diced jalapeƱos. Just be sure to start with a small amount and add more to taste.
  • Use fresh vegetables. Fresh vegetables will give your chili a more vibrant flavor and color. Good options include onions, celery, carrots, bell peppers, and corn.
  • Cook your chili low and slow. This will allow the flavors to meld and develop. Simmer your chili for at least 30 minutes, or even longer if you have time.
  • Serve your chili with your favorite toppings. Some popular options include sour cream, shredded cheese, diced avocado, and chopped cilantro.

Conclusion:

Thanksgiving Mixed Bean Chili with Corn and Pumpkin is a delicious and hearty dish that is perfect for a fall gathering. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a warm and comforting meal, give this chili a try. You won't be disappointed!

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