Spicy Pumpkin Chili

August 15, 2012 / By Foodland

Spicy Pumpkin Chili

Chef Keoni Chang shares how to prepare Kabocha Pumpkin in a whole new delicious way!
Course Side Dish, Soup
Cuisine Vegetables
Servings 6 Servings


  • 4 plum tomatoes
  • 4 cloves garlic, unpeeled
  • 5 tomatillos, outer husk removed
  • 6 chipotle chilies, canned
  • 2 tablespoons vegetable oil
  • 3 tablespoons chili powder
  • 1 medium-size sweet green pepper, cored, seeded and diced 1/2 inch
  • 1 medium-size sweet red pepper, cored, seeded and diced 1/2 inch
  • 1 medium onion, finely sliced
  • 4 cups peeled and cubed 3/4 inch kabocha pumpkin or butternut squash
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon ground cayenne
  • 1 can (15.5 ounces) black beans with water (do not drain)
  • 1 cup fresh corn kernels or frozen white corn kernels
  • 0.25 teaspoon Salt
  • 0.25 cup water or vegetable stock


  1. Preheat a thick gauge skillet on high, lay the tomatoes, garlic, tomatillos. Allow them to char on one side. Turn over and allow to char on the other side. Cool.
  2. Peel the garlic and remove the stems from the tomatoes and tomatillos. Combine with the chipotle and blend until smooth but still slightly chunky.
  3. Heat oil in 4-quart pot over medium heat. Add chili powder, green and red peppers and onions; saute 5 minutes.
  4. Add pumpkin, oregano and ground red pepper; saute for 5 minutes.
  5. Stir in corn, black beans, salt and water; cook for 15 minutes or until the pumpkin is tender but not mushy.
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