Name: Pumpkin Chili
Prep time: 25 min
Total time: 1 h 45 min
Yield: 8 serving(s)
Ingredients: 1 head cauliflower, finely chopped; Extra-virgin olive oil; 2 tsp. steak seasoning; 1 tsp. smoked paprika, divided; 2 tsp. sweet paprika; 2 tsp. cumin seeds; 1/2 tsp. freshly ground black pepper; 4 cloves garlic, diced; 2 small poblanos, seeded and diced; 1 yellow onion, diced; 1 tsp. crushed red pepper flakes; 1 tsp. dried oregano; Kosher salt; 6 c. cubed kabocha squash (about 1 ¾ lb.); 1 (28-oz). can crushed tomato; 1 1 (28-oz.) can diced tomato; 1/2 c. water or low-sodium broth; 2 (15.5-oz.) cans beans, any kind, drained; 1 tbsp. granulated sugar (optional); Sour cream; Shredded cheddar; Chopped fresh herbs

Step 1Preheat oven to 375°. On a large sheet tray, toss together riced cauliflower, 3 tablespoons oil, steak seasoning, and ½ teaspoon smoked paprika. Bake, stirring once or twice, until golden, 35 to 40 minutes.

Step 2In a large pot over medium heat, heat 3 tablespoons oil. Add remaining paprikas, cumin, pepper, and garlic and stir until fragrant, 30 seconds. Add poblano, onion, red pepper flakes, oregano, and season with salt. Cook, stirring frequently, until onions soften, about 8 minutes.

Step 3Stir in squash or pumpkin, tomatoes, water, beans, and sugar (if using) and bring to a simmer. Cover with a lid and continue cooking, stirring occasionally, until pumpkin is tender, 45 to 55 minutes.

Step 4Fold in roasted cauliflower and let sit for 10 minutes before serving.

Step 5Serve with sour cream, cheddar, and herbs, if desired.