Roasted Pumpkin and Black Bean Chili
This dish is a hearty chili made with roasted pumpkin, black beans, and warm spices. The pumpkin is caramelized in the oven, then simmered with beans and spices, resulting in a thick, flavorful, and slightly smoky stew with a vibrant color and comforting texture.
Equipment
- Baking sheet
- Large pot or Dutch oven
- Cutting Board
- Chef's knife
- Stirring spoon
Ingredients
- 1 medium pumpkin (such as sugar pumpkin or butternut squash) peeled, seeded, and cut into chunks
- 2 cups black beans cooked or canned, drained and rinsed
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 cup vegetable broth or chicken broth
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp chili powder
- Salt to taste
- Fresh cilantro to taste for garnish
Instructions
- Preheat your oven to 400°F (200°C). Arrange the pumpkin chunks on a baking sheet, drizzle with olive oil, and toss to coat. Roast for about 25-30 minutes, until the pumpkin is caramelized and tender, with edges browned and fragrant.
- While the pumpkin roasts, heat a large pot over medium heat. Add a splash of olive oil and sauté the diced onion until translucent and fragrant, about 5 minutes. Stir occasionally and listen for the gentle sizzle.
- Add the minced garlic to the onions and cook for another minute until fragrant, filling the kitchen with a warm, spicy aroma.
- Pour in the vegetable broth and stir to deglaze the pot, scraping up any browned bits from the bottom. Bring this mixture to a gentle simmer.
- Once the pumpkin is done roasting, carefully add the caramelized chunks into the pot. Stir well to combine, letting the flavors mingle.
- Sprinkle in smoked paprika, cumin, chili powder, and a pinch of salt. Mix thoroughly so that the spices evenly coat the pumpkin and onions, and fill your kitchen with inviting spice aromas.
- Add the cooked or rinsed black beans, then stir to distribute them throughout the chili. Allow the mixture to simmer gently for about 10-15 minutes to let flavors meld and the chili to thicken slightly.
- Taste and adjust seasonings with more salt or spices if needed. If the chili is too thick, add a splash more broth to reach your preferred consistency.
- Ladle the hearty chili into bowls, garnish with fresh cilantro, and enjoy its smoky, comforting flavors with a side of crusty bread or rice if desired.
Notes
For an extra smoky flavor, consider adding a touch of smoked chipotle powder or topping with a dollop of sour cream or sliced avocado. Leftovers refrigerate well and taste even better the next day.