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Pumpkin Chili

A hearty chili that combines tender pumpkin chunks with beans and warm spices, slow-cooked to develop rich flavors and a comforting texture. The dish features a thick, rustic appearance with a blend of vibrant orange pumpkin, beans, and aromatic seasonings, finished with toasted pumpkin seeds for added crunch.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4
Course: Main Course
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cubed pumpkin peeled and seeded
  • 1 can black beans drained and rinsed
  • 1 can diced tomatoes with juice
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper optional, for heat
  • 1 tablespoon olive oil
  • 1 cup vegetable broth
  • 1/4 cup toasted pumpkin seeds for garnish

Equipment

  • Large Saucepan
  • Cutting Board
  • Chef's knife
  • Wooden spoon

Method
 

  1. Peel and seed the pumpkin, then cut into 1-inch cubes. Set aside.
  2. Dice the onion finely and mince the garlic cloves. Prepare all your spices so they’re ready to add.
  3. Heat the olive oil in a large saucepan over medium heat. Once shimmering, add the diced onion and cook until translucent and fragrant, about 3-4 minutes, stirring occasionally.
  4. Add the minced garlic to the pan and cook for another 30 seconds until fragrant, being careful not to burn it.
  5. Stir in the cumin, paprika, and cayenne (if using), allowing the spices to toast slightly and release their aroma, about 1 minute.
  6. Add the pumpkin cubes to the saucepan, stirring to coat them with the spice mixture. Cook for 5 minutes until they start to soften and turn a bit golden.
  7. Pour in the diced tomatoes with their juice and the vegetable broth. Stir everything together and bring to a gentle simmer.
  8. Reduce the heat to low, cover the saucepan, and let the chili simmer for 45-50 minutes, or until the pumpkin is tender and the flavors meld together, stirring occasionally.
  9. Uncover the pot and stir in the rinsed black beans. Cook for an additional 5 minutes to heat through.
  10. Taste and adjust seasonings as needed. Serve the chili hot, garnished with toasted pumpkin seeds for crunch.

Notes

For extra flavor, consider roasting the pumpkin chunks beforehand for a deeper caramelized sweetness.