Kabocha Squash & Two-Bean Chili: Hearty Fall Comfort (Print Version)

Kabocha Squash & Two-Bean Chili brings warmth and robust flavors to your table. A comforting, easy-to-make dish, perfect for chilly evenings and cozy meals.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Chili Base & Veggies

01 - 1 medium Kabocha squash, about 2-2.5 lbs, seeded and cubed (skin on is fine)
02 - 1 (28 ounce) can crushed tomatoes
03 - 1 (15 ounce) can black beans, rinsed and drained
04 - 1 (15 ounce) can kidney beans, rinsed and drained
05 - 1 large yellow onion, finely chopped
06 - 4 cloves garlic, minced
07 - 4 cups vegetable broth (low sodium preferred)

→ Spices & Seasonings

08 - 2 tablespoons chili powder
09 - 1 tablespoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper, or to taste

→ Flavor Builders

14 - 2 tablespoons olive oil

→ Finishing Touches (Optional)

15 - Sour cream or Greek yogurt, for serving
16 - Fresh cilantro, chopped, for garnish
17 - Shredded cheese, for serving
18 - Crumbled tortilla chips, for serving

# Instructions:

01 - First things first, get that kabocha ready. Carefully cut it in half, scoop out the seeds (oops, almost added those once!), and then chop it into 1-inch cubes. You can leave the skin on; it softens up nicely and adds nutrients. Honestly, this is the trickiest part, so take your time. I usually put on some music to make the chopping less of a chore.
02 - Heat a good glug of olive oil in a large pot or Dutch oven over medium heat. Toss in your chopped onion and let it soften, about 5-7 minutes, until it's translucent and fragrant. This is where the magic starts to happen, that sweet onion smell filling the kitchen. Then, add the minced garlic and cook for just another minute until it’s aromatic, but don't let it burn—I’ve made that mistake, and burnt garlic is just sad.
03 - Now for the spices! Add the chili powder, cumin, smoked paprika, and oregano to the pot. Stir them constantly for about 30 seconds. You’ll smell them bloom, becoming intensely fragrant; it's honestly one of my favorite kitchen smells. This step really deepens the flavor profile of our Kabocha Squash & Two-Bean Chili, don't skip it!
04 - Pour in the crushed tomatoes, vegetable broth, and stir in the kabocha squash cubes, black beans, and kidney beans. Bring everything to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30-40 minutes. This is where the kabocha gets tender and all those flavors meld together into something truly special. I usually peek in a few times, just to stir and make sure nothing’s sticking.
05 - After about 30 minutes, check the kabocha. It should be fork-tender. If it’s still a bit firm, let it simmer longer. Now’s the time to taste and adjust the seasoning. Add salt and black pepper to your liking. Sometimes I add a pinch more chili powder here, or a tiny splash of hot sauce if I'm feeling feisty. It’s your chili, make it sing!
06 - Once it’s perfect, ladle your hearty Kabocha Squash & Two-Bean Chili into bowls. This is the moment of truth! It should be thick, rich, and smell absolutely incredible. Garnish with your favorite toppings – a dollop of sour cream, some fresh cilantro, or maybe a sprinkle of shredded cheese. Enjoy that warm, comforting feeling!

# Notes:

01 - Always char the kabocha a bit for deeper flavor, trust me!
02 - This chili tastes even better the next day, so make a big batch!
03 - No kabocha? Butternut squash works, but the texture is a little different.
04 - A dollop of sour cream and fresh cilantro makes all the difference, trust me.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - sharp knife
04 - measuring spoons
05 - ladle

# Nutrition (Per Serving):

Calories: 350
Total Fat: 8g
Total Carbohydrate: 55g
Protein: 15g

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