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Freezer Meal – Black Bean and Pumpkin Chili

  • Author: Mavis Butterfield


This black bean and pumpkin chili is AH-Mazing. Plus, as a freezer meal, it’s really quick to prepare and serve.




2 medium onions, chopped
2 medium sweet yellow peppers, chopped {How to freeze peppers}
2 tablespoons olive oil
4 garlic cloves, minced
4 cups chicken broth
4 {15 oz} cans black beans, rinsed and drained
3 lbs ground beef, cooked and drained
2 {15 oz} cans pumpkin puree {How to make pumpkin puree}
2 {14.5 oz} cans diced tomatoes, undrained
4 teaspoons dried parsley flakes
4 teaspoons chili powder
3 teaspoons dried oregano
3 teaspoons ground cumin
1 teaspoon salt


In a large skillet, saute the onion and yellow pepper in the olive oil for about 2 minutes or until tender. Add the garlic and cook for an additional minute. Transfer the mixture to a large slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on low for 5 hours or high for 3.


To freeze, let chili cool completely and then divide and transfer to freezer bags {check out how I freeze my sauces and soups} or storage containers. When ready to serve, remove bag from freezer and thaw. Heat on stovetop or microwave until heated through. Enjoy.