Did you know that soaking beans makes them much more digestible? This is a good thing, I think we’d all agree. 😉 Check out this wWhy Soak Beans post or read more about how to soak beans at the Bean Institute if you’re interested in learning more. Yes, cans are easy, but so is soaking them at home- you just plop them in water and go to bed for the night! Can’t get much simpler than that.
But now, on to the recipe! This delicious, cozy, happy little recipe. It’s like eating fall right from a bowl. With a touch of cinnamon and nutmeg, and the smokiness of chorizo, it’s a dreamy concoction. Dreamy I tell you. Add some fresh pumpkin, and it’s the perfect holiday-season stew. A pot of Christmas, warm and cozy, ready to make you smile.
What inspires one to create a pumpkin chili? Nature. Years ago, I tossed an old jack-o-lantern from Halloween out the back and the following year, I suddenly had beautiful pumpkins growing there. So last year, I did the same, and just like that, I had these gorgeous pumpkins growing again this year. A few weeks ago, this beautiful little bright orange girl peeked out, ready to become something delicious. Most people may not have pumpkins just growing on their patio, but this time of year, they’re smothering every store in sight, so any can whip this up. Most are labeled “sugar pie” pumpkins, which are perfect for this recipe. They’re the same pumpkins one might make pie out of… sweet, creamy, and oh so tasty.
So I had this beautiful pumpkin, and knew I wanted to make something unique. The idea of a pumpkin chili came to mind and seemed too good to not try. I threw some beans in a bowl of water and let them soak over night… the remaining ingredients just came to naturally the next day.
I LOVE cinnamon and nutmeg with spicy favors. (Have you ever had butternut squash enchiladas drenched in mole? Um, amazing.) And chorizo, while I don’t eat it much, has an insanely delicious smoky flavor that adds the perfect balance to this otherwise slightly sweet chili. And thus became this lovely holiday-in a bowl meal. 
This goes great with a light refreshing salad… something with an acidic dressing, like a citrus vinaigrette or creamy cilantro-lime. I often just whip up a dollop of homemade mayo- see it here– with some lime juice and paprika or chopped cilantro. A veggie slaw, jicama salad, or basic green salad would do the trick fabulously.
An important note about the pumpkin seeds. When left whole, as shown here (with the shell, they’ll get soggy if left sitting in the chili for too long. If making toasted pumpkin seeds to serve as a garnish, serve them just before eating, so they stay nice and crunchy. Otherwise, store-bought pepitas work fab for this! They’re just the seeds, no shell, so they’re crunchy and crispy permanently. Needless to say, you could always shell the toasted pumpkin seeds yourself, but come on now… you’re human, right?
makes 4-6 servings
INGREDIENTS
1 small pumpkin, sugar pie works well (approx 4 cups peeled and chopped)
3 cups uncooked black beans, soaked overnight
1/2 lb chorizo (uncooked ground, not the smoked sausage type)
2 cups chopped tomatoes (fresh or 1 28 oz can plum tomatoes)
1/2 cup chopped sweet bell pepper, any color
1 tbsp diced jalapeno pepper, seeds removed
1 cup chopped yellow onion
1 tbsp minced garlic
1 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano (preferably Mexican)
1/2 tsp ground cinnamon
1 tsp paprika
hefty pinch ground nutmeg
hefty pinch cayenne pepper
2 cups chicken broth, (homemade or good quality store-bought)
1 tbsp olive oil, ghee, or avocado oil
garnish: avocado, cilantro, toasted pumpkin seeds/pepitas, and sour cream/crema/Greek yogurt
*note: butternut squash can be substituted for pumpkin, if desired.
DIRECTIONS
Prep the pumpkin…
I won’t lie, this can feel a bit tedious, but once done, it’s easy from here 
You can either peel the pumpkin and then cut it, or cut it and then peel it…
Either way, you want to remove all the seeds and skin so it’s clean and ready to go
(Save the seeds to toast as a garnish, or to just nibble on as you cook!)
Cut the pumpkin into approx 1 inch cubes
Heat the oil in a large pot or dutch oven over medium-high heat
Add the pumpkin and ground chorizo
Saute for about 5 minutes, stirring every so often to evenly cook
Chop the tomatoes, bell pepper, and jalapeno (seeds removed first, unless you want an extra kick!)
Add tomatoes, bell pepper, jalapeno, beans and all seasonings
Stir well to mix
Add chicken broth
Cover and lower heat to low
Cook for approx 1 1/2 hours, stirring once or twice throughout
Meanwhile, to toast pumpkin seeds…
Preheat oven to 400 degrees
Clean seeds, removing any excess pumpkin grime
Lay on a baking sheet and sprinkle with salt, smoked paprika, and olive oil
(or whatever other seasonings you like)
I line it with parchment paper first for easy clean up
Toss to coat
Bake for approx 15 minutes, until golden brown and crispy
Prep remaining garnishes…
After about 1 to 1 1/2 hours, check beans for doneness- continue cooking as needed
Taste and adjust seasonings- I always season soups and stews lightly to start
Depending on the broth you use, the pumpkin, spices, etc, flavors can vary…
it’s best to start subtly, then once all is cooked and
you know how the flavors have morphed, season more heavily as needed
I usually end up adding in more salt and a dash of nutmeg if needed too 🙂
Scoop the chili into a bowl…
Top with garnishes, dig in, and enjoy!!
{Store covered in fridge for up to a few days}
