
Yields:
8 serving(s)
Prep Time:
25 mins
Total Time:
1 hr 45 mins
Cal/Serv:
302
I know you came for a "pumpkin" chili recipe but *plot twist* this recipe actually uses kabocha squash. (Did you know that all pumpkins are squashes but not all squashes are pumpkins?) Also known as "Japanese pumpkin," kabocha is superbly creamy, lush in texture and sweet in flavor. It eats like a cross between butternut squash and a starchy sweet potato, complex with floral aromas and earthy chestnut notes.
When cooked all the way through, the forest green rind of kabocha is perfectly edible, meaning you don't have to spend any time peeling it before adding it to your chili. You can also substitute in your favorite variety of pumpkin or hardy squash. This vegetarian chili uses roasted cauliflower instead of ground meat that you might find in a classic beef chili; hold off on the dairy toppings and it's totally vegan.
If you can't get your hands on kabocha squash, butternut squash and sugar pumpkin would work equally well—just make sure to give those a peel before chopping. To make it spicier, increase the amount of red pepper flakes or add 1 teaspoon of your favorite dried chile spice mix. No poblanos to be found? Substitute with a bell pepper—any color will do!
If you've made this recipe, drop us a line down below to let us know what your thoughts are!
Editor's note: The introduction to this recipe was updated on August 18, 2022 to include more information and a video.
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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 cups
cubed kabocha squash (about 1 ¾ lb.)
- 1
(28-oz). can crushed tomato
- 1
1 (28-oz.) can diced tomato
- 1/2 cup
water or low-sodium broth
- 2
(15.5-oz.) cans beans, any kind, drained
- 1 Tbsp.
granulated sugar (optional)
For serving
Sour cream
Shredded cheddar
Chopped fresh herbs
Directions
- 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.
Nutrition (per serving): 302 calories, 11 g protein, 41 g carbohydrates, 10 g fiber, 14 g sugar, 12 g fat, 2 g saturated fat, 804 mg sodium
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