Pumpkin & Black Bean Chili

I enjoy a good chili from time to time but was craving for something a bit different. I came along this recipe and decided to play around with some of the ingredients. It turned out really well and tasted delicious. It will definitely be made more often!


1 onion
1 bell pepper
1/2 butternut squash or hokkaido pumpkin (around 500 -600 g should be fine)
340 g pre-cooked black beans
1 can diced tomatoes
3 big tomatoes
minced soy (optional)
1 – 1 1/5 cups vegetable broth
2 – 3 garlic gloves
salt, pepper, chili powder, cumin, liquid smoke, 1 bay leaf, cinnamon
2 tortillas

Peel the butternut squash and cut it into pieces. If you use hokkaido you don’t have to peel it. Fry the pumpkin in a big pan or wok with the chopped onion, bell pepper and the crushed garlic on medium heat. Sauté the vegetables a few minutes until the onions get glossy. Add the canned tomatoes, chopped fresh tomatoes and broth. If you want soy in your chili you can add it now. It will soak up some liquid, so you might have to add a bit more broth. Add the spices to your taste. The liquid smoke goes really well with it but you can also use smoked paprika spice.

When the chili starts boiling, turn the heat down until it’s simmering. Put the lid on and leave it on the heat for around 30 minutes. Then add the beans and let it cook for another 30 minutes. Check if the chili is seasoned enough and add some more spices if needed.

2women2cats: Pumpkin Black Bean Chili

Cut the tortillas into strips and fry them with a little bit of oil in a pan until they’re golden. I like to add a bit of coconut oil at the end, it gives the tortillas a really nice taste.

2women2cats: Pumpkin Black Bean Chili

Toss them around so they can fry evenly. Let them dry on a piece of paper when you take them out so they’ll get nice and crispy. Serve the tortilla strips on the chili and enjoy!


2women2cats: Pumpkin Black Bean Chili

2women2cats: Pumpkin Black Bean Chili

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