This isn’t as exciting as it sounds, sorry to say! I was inspired by a chili I was served once at a dinner party, which contained sweet potatoes, and I figured, why not kabocha? It’s got a velvety texture that would go really well in chili.
I pretty much just used my go-to chili recipe and threw in some cubed up kabocha. It’s actually really good and the pumpkin broke down and made the broth much thicker than usual. You can’t really taste the pumpkin, but I really liked biting down into those little cubes. So satisfying.
While I was at the store I saw brussels sprouts and thought, hey, that will go with chili right? I really wanted to roast some sprouts. So I did! They’re just tossed in some olive oil, salt, pepper, and a drizzle of maple syrup. Yum!
Should I include my chili recipe here? It’s not really anything special and I usually adjust spices as I go, so I don’t have all the measurements right. Eh, I’ll just write it down. Do with it what you will!
-1 yellow onion, chopped
-1 green bell pepper, chopped
-3 Tbs chopped garlic
-28-oz cans pinto beans
-28-oz cans black beans
-28-oz cans kidney beans
-28-oz can diced tomatoes
-2 cups water (I usually just eyeball the water…so you may need >2 cups)
-1 cup TVP granules (optional)
-1 cup sweet white corn
-3 Tbs chili powder
-2 tsp cumin powder
-salt, to taste
Saute onion and bell pepper with some salt until softened. Add garlic, stir a few min. Add beans, tomatoes, water, spices, TVP, simmer 15 min. Add corn, simmer 15 min. Adjust spices as desired. If you like sweeter broth (I do), you can add a little sugar, maple syrup, or agave nectar to taste. If you want to try adding some pumpkin, I used about 1/2 a kabocha squash and let it simmer in the chili, covered, until tender.