Pumpkin & Black Bean Chilli

Prep Time
Cook Time
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"From our weekday newspaper The West Australian. Times are estimated."

Original is 4 servings


  • Serving Size: 1 (364.1 g)
  • Calories 146.7
  • Total Fat - 7.6 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 0.6 mg
  • Sodium - 206.2 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 2.8 g
  • Sugars - 8.7 g
  • Protein - 4.3 g
  • Calcium - 55.6 mg
  • Iron - 1.8 mg
  • Vitamin C - 32.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat oil in a large, deep non-stick frying pan over a medium heat and add pumpkin, capsicum, onion and garlic and cook, stirring occasionally, until on is soft and then add seasoning and cook, stirring for 1 minutes.

Step 2

Add beans,, tomatoes and stock and bring to the boil and gently boil, covered, for 15 minutes and then remove lid and cook, uncovered for a further 10 minutes, or until pumpkin is tender.

Step 3

Serve with tortillas, sour cream and avocado.

Step 4

NOTE - Try replacing black beans with red kidney beans for a change and add a squeeze of lemon juice to the avocado to prevent it turning brown.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Choose a firm, ripe butternut pumpkin for the best flavor.
  • Look for Mexican seasoning in the Mexican or international food aisle of the grocery store.

  • Replace black beans with chickpeas for a different texture and flavor. The benefit of this substitution is that chickpeas are a good source of plant-based protein and are rich in fiber, so they are a healthier option than black beans.
  • Replace red capsicum with green capsicum for a milder flavor. The benefit of this substitution is that green capsicums are slightly lower in calories than red capsicums, and they still provide a nice crunchy texture to the chilli.

Vegan Pumpkin & Black Bean Chilli Replace the olive oil with a vegan-friendly oil, such as coconut oil, and omit the sour cream and replace with a vegan-friendly alternative, such as vegan cream cheese.

Mexican Rice: A simple side dish of Mexican rice is a great way to complement the flavors of the chilli. It's also a great way to bulk out the meal and make it more filling. Plus, it's easy to make and requires only a few basic ingredients.

Black Beans: Black beans are a great way to add some protein and fiber to the meal. They are also a great source of antioxidants, vitamins, and minerals. Serve them alongside the chilli and Mexican rice for a complete and balanced meal.


Q: How can I make the chilli spicier?

A: Try adding more Mexican seasoning and some chilli flakes or fresh chillies to the dish. You can also add a dash of hot sauce when serving.

Q: What is the best way to store chilli?

A: The best way to store chilli is in an airtight container in the refrigerator. It should last for up to five days.

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Fun facts:

The pumpkin is believed to have originated in North America and was used by Native American tribes for centuries before the arrival of Europeans.

The Mexican seasoning used in this recipe is believed to have been popularised by celebrity chef Rick Bayless, who is known for his Mexican-inspired cuisine.