Name: Pumpkin Chili
Prep time: 25 min
Total time: 1 min
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

All pumpkins are squashes but not all squashes are pumpkins. In this case, kabocha squashes are excellent in "pumpkin chili" due to their lush creaminess.

Pumpkin Chili

cauliflower,

olive oil

steak seasoning

sweet paprika

cumin seeds

tsp. black pepper

garlic,

poblanos,

yellow onion, diced

red pepper flakes

oregano

Kosher salt

c. cubed kabocha squash (about 1 ¾ lb.)

tomato

water broth

beans, any kind, drained

sugar

Sour cream

Shredded cheddar

herbs

What do you reach for come thanksgiving time?

Preheat 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.

In 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.

Stir 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.

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

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

https://streaming.hearstdigitalstudios.com/7aeb62b0-5cf5-48c6-a077-dc2277558458/video_rover_16x9_1080p_hd_1660840393_29840.mp4

This Squash Chili Is The Fall Dinner MVP

- I know you love chili, but how about pumpkin chili? The pumpkin chili that I love is vegetarian so for all you folks who don't do meat in their chilis, this one's for you. So instead of ground beef or whatever else you usually put in your chili, we're gonna be going in with a head of roasted cauliflower because I like to practice zero waste as much as possible when I'm cooking, I like to use the cauliflower leaves. I just chop them up as small as the florets get and just throw them all and roast them together. It's up to you. We'll be finely chopping it so that it's basically almost riced in texture and then roasting it with oil and seasoning until they get crispy and slightly caramelized. This will mimic that texture of ground beef in chili without adding any animal products into it. Secondly, my pumpkin of choice for this chili is actually a squash, the kabocha. The kabocha squash tends to be sweeter than your average pumpkin and the skin is super edible so you don't even have to peel it. It provides great color as well as texture and nutrients. Because we'll be eating the skin, I recommend that you wash this well like any other produce, like your cauliflower, and then go ahead and chop off the top and the bottom, split it in 1/2, take out the seeds, and chop up your pumpkin into cubes, bite sized. You can go with whatever pumpkin variety you wanna use, but if it's not the kabocha, I would recommend slicing off the skin so that you don't end up with tough, fibrous bits in the end. I would like to remind you that if you're cutting a pumpkin by yourself, use a sharp knife and keep your hands safe. Make sure your hand is not underneath the blade if it's becoming a very difficult cut to make. You wanna make sure that you're cutting the pumpkin and not yourself. To begin, preheat your oven to 375 and toss together your riced cauliflower, three tablespoons oil. I'm also going to advise you to not skimp on the oil here. Cauliflower has essentially no fat. Ground beef usually does. We're trying to add some flavor by adding fat in. Don't deprive yourself of deliciousness. To season my cauliflower, I'm going in with steak seasoning. I just love it. But if you have taco seasoning or any other spice mix that you'd like to use, use it just make sure it has some salt in it for flavor. (oven door creaks) After about 15 minutes or so, take it out, check on it, flip it around to make sure everything's cooking evenly and turning golden evenly. This will go for about 35 to 40 minutes depending on your oven and the amount of cauliflower that you have. You're just gonna go until it's nice and golden. Meanwhile, in a large pot over medium heat, you're gonna heat three tablespoons of oil. You're gonna add your remaining paprikas, your cumin, pepper, garlic, and stir until fragrant, about 30 seconds. To add a little bit of heat to this recipe we'll be using some poblanos diced up. If you don't want the heat you can just go with sweet bell peppers instead. When prepping my poblanos, I like to make sure we are getting rid of the membrane and the seeds to get rid of that too much heat. Just a little bit of heat will do. Add your poblano, onion, your red pepper flakes along with oregano, and season with salt. You're going to cook this mixture, stirring frequently so that nothing burns, for about eight minutes or so until your onions begin to soften and turn a little bit golden. Next you'll stir in your squash or pumpkin, your tomatoes, water, your beans, and sugar. And you're going to bring this to a simmer. To give a little bit of texture to our chili, I like to go in with some crushed tomatoes as well as diced tomatoes so that you have some variety. As for your beans, any which one that you like, you can use. I like to go with two cans, chickpeas and kidneys, for flavor, texture, color, shape. Whatever kind of bean you choose is okay with me as long as you drain it. There's a lot of sodium in here and we don't want all of it going into our chili. We're going to cover this with a lid. Let it simmer away. Occasionally, maybe about every 10 minutes or so, I would recommend lifting off the lid, checking in on it, giving it a nice big stir so that nothing's sticking on the bottom. We'll be cooking this for about 45 minutes to an hour until your squash is perfectly tender, perfectly creamy, and absolutely melt in your mouth. Once your squash looks ready to eat, you're going to stir in that roasted cauliflower, give it a nice big stir, and combine everything together evenly. Go ahead and serve yourself up a big bowl and top it with whatever you'd like. I like a little bit of sour cream, cheddar, and some herbs. Smooth, creamy, sweet pumpkin with nice little beans strewn throughout a tomato base, lots of spice, lots of heat. You have the richness of the olive oil together with the two smoked paprika and sweet paprika, cumin seeds riding through in the background. If you make this recipe, drop us a comment down below. Tell us, did you use kabocha or did you use another kind of squash? Until next time, stay chilly. (gentle upbeat music)

Pumpkin Chili

Prep Time: 25 minutes

Total: 1 hours, 45 minutes

Servings: 8

Cost: $10.99 /serving

Ingredients

Instructions

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