Hearty Kabocha Two-Bean Chili: A Flavorful Meal (Print Version)
Hearty Kabocha Two-Bean Chili is a comforting, flavorful meal. Learn my personal recipe, full of warmth, simple ingredients, and a touch of kitchen chaos.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Dairy-Free (without toppings), Gluten-Free
# Ingredients:
→ Chili Foundation
01 -
1 small Kabocha squash (about 2 lbs), peeled, deseeded, and diced
02 -
1 (15-ounce) can black beans, rinsed and drained
03 -
1 (15-ounce) can kidney beans, rinsed and drained
04 -
1 (28-ounce) can crushed tomatoes
05 -
4 cups vegetable broth
→ Aromatic & Spice Blend
06 -
2 tbsp olive oil
07 -
1 large yellow onion, chopped
08 -
4 cloves garlic, minced
09 -
1 red bell pepper, chopped
10 -
2 tbsp chili powder
11 -
1 tbsp ground cumin
12 -
1 tsp smoked paprika
13 -
1 tsp dried oregano
14 -
1 tsp unsweetened cocoa powder
15 -
Salt and freshly ground black pepper to taste
→ Fresh Finishers & Toppings
16 -
1/4 cup fresh cilantro, chopped
17 -
Lime wedges, for serving
→ Optional Flavor Boosters
18 -
Sour cream or plain Greek yogurt
19 -
Shredded cheddar cheese
20 -
Diced jalapeño (for heat)
21 -
Hot sauce
# Instructions:
01 -
First things first, get that kabocha squash peeled and diced into roughly 1-inch cubes. It's a bit of a workout, honestly, but worth it! While you're doing that, chop your onion, garlic, and bell pepper. Heat a large pot or Dutch oven over medium heat with a splash of olive oil. Add the onion and bell pepper, and sauté until they start to soften, about 5-7 minutes. I love how the kitchen starts to smell so inviting at this stage.
02 -
Now, stir in the minced garlic, chili powder, cumin, smoked paprika, and dried oregano. Cook for another minute, letting those spices bloom and release their amazing aroma. This is where the magic really starts to happen for our Kabocha Two-Bean Chili! I once rushed this part, and the chili just wasn't as vibrant. Don't skip this step, it's crucial for depth of flavor.
03 -
Toss in your diced kabocha squash, crushed tomatoes, and vegetable broth. Give it a good stir to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, or until the kabocha is tender. I usually check it by poking a piece of squash with a fork; it should be easily pierced.
04 -
Once the squash is tender, stir in the rinsed black beans and kidney beans. This is also the time to add that secret ingredient: the unsweetened cocoa powder! Just a little bit, hon. Stir everything together. Let it simmer, uncovered, for another 10-15 minutes, allowing the flavors to meld and the chili to thicken slightly. This is where the Kabocha Two-Bean Chili truly comes alive.
05 -
Now for the fun part: tasting and adjusting! Season generously with salt and black pepper to your liking. I'm always a little heavy-handed with the pepper, but that's just me. You might find you want a little more chili powder, or maybe a dash of hot sauce if you're feeling spicy. Don't be afraid to experiment, it's your chili!
06 -
Ladle the warm Kabocha Two-Bean Chili into bowls. Garnish with fresh cilantro and a squeeze of lime juice. Honestly, the fresh lime brightens everything up so much. You can also add a dollop of sour cream or Greek yogurt, and some shredded cheese if that's your jam. It should be rich, fragrant, and bursting with flavor. Enjoy!
# Notes:
01 -
Always sauté your spices for a minute before adding liquids; it really deepens their flavor profile. I learned this the hard way when my chili tasted flat once.
02 -
This chili freezes wonderfully for up to 3 months. Just thaw overnight in the fridge and reheat gently.
03 -
If you don't have kabocha, butternut squash is a great substitute, or even sweet potato in a pinch.
04 -
Serve with warm cornbread and a dollop of sour cream for the ultimate comfort meal.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
cutting board
03 -
knife
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 350
Total Fat: 8g
Total Carbohydrate: 55g
Protein: 15g