Spicy Pumpkin Chili

Chef Keoni Chang shares how to prepare Kabocha Pumpkin in a whole new delicious way!



Adjust Servings

Recipe CategoriesSide Dishes Soups & Stews Vegetables


4eachplum tomatoes
4Clovegarlic, unpeeled
5eachtomatillos, outer husk removed
6eachchipotle chilies, canned
2Tablespoonvegetable oil
3Tablespoonchili powder
1eachmedium-size sweet green pepper, cored, seeded and diced 1/2 inch
1eachmedium-size sweet red pepper, cored, seeded and diced 1/2 inch
1eachmedium onion, finely sliced
4Cuppeeled and cubed 3/4 inch kabocha pumpkin or butternut squash
1⁄2Teaspoondried oregano
1⁄4Teaspoonground cayenne
1Can(15.5 ounces) black beans with water (do not drain)
1Cupfresh corn kernels or frozen white corn kernels
1⁄4Cupwater 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.

Comments (1)

This recipe was very spicy! I didn't use the cayenne. If I were to make it again I would use less chipotles. It was a little too vegetarian for me so I added chicken and a beef bouillion cube and it tasted much better. To cut some of the heat for me and my family I added a a teaspoon of sour cream and it tasted so much better.

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