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Halloween Black Bean and Pumpkin Chili


  • 6 T. vegetable oil
  • 3 lbs. lean, boneless pork, cut into 3/4 inch cubes
  • 1 large onion, minced
  • 4 cloves garlic, minced
  • 1 yellow pepper, seeded and diced
  • 1 red pepper, seeded and diced
  • 1 can beef broth
  • 2/3 c. heavy cream
  • 1 can stewed tomatoes
  • 1 package Carroll Shelby's® Chili Kit
  • 1 can pureed pumpkin
  • 1 can black beans
  • shredded cheddar cheese and sliced scallions, for garnish


  1. HEAT 2 tablespoons of oil in a large pot and brown pork in batches over medium-high heat, adding more oil as needed. Once pork is browned on all sides, transfer to a platter.
  2. ADD onion, garlic, and peppers to the pot; sauté about 10 minutes. Stir in broth, cream, and tomatoes. Add large Spice packet and Cayenne Pepper packet; salt to taste. Add pumpkin puree, stirring until smooth. Add black beans and browned pork. Bring to a simmer, stirring occasionally for one hour.
  3. LADLE hot chili into bowls, and top with shredded cheddar cheese and scallions.

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