Pumpkin Black Bean Chili

1. 1

   For the spice blend:

2. 2

   Place cumin and coriander seeds in a small skillet. Dry roast on the stovetop, about 3-4 minutes until toasted. Transfer to a small Cuisinart or spice grinder and grind into a powder. Skip this step if using pre-ground.

3. 3

   Combine all the spice mixture ingredients in a small bowl and mix well.

4. 4

   For the chili:

5. 5

   Heat oven to 375u00b0F. Place diced pumpkin on a rimmed baking sheet, toss with 1 tablespoon olive oil and about 1 teaspoon spice mixture. Toss to coat evenly. Roast for 12-15 minutes until just tender. Set aside. If desired, toast the pumpkin seeds after pumpkin is done at around 350u00b0F for 10 minutes.

6. 6

   While pumpkin is roasting, heat remaining 1 tablespoon olive oil in large pot over medium-high heat. Add chopped onions and a couple pinches of salt. Cook until soft and beginning to brown, stirring often, about 8 minutes.

7. 7

   Add garlic and 2 teaspoons of the spice mixture. Stir until fragrant, about 1-2 minutes. Add tomatoes with juice, chili peppers, beans, and oregano.

8. 8

   Add broth. Bring to boil and add bulgur wheat. Cover and reduce heat to medium-low. Simmer about 30 minutes until bulgur is tender.

9. 9

   Stir squash into chili, season with salt and pepper. Divide chili among bowls. Add desired toppings!

10. 10

    Note: Mexican oregano is stronger and less sweet than traditional Mediterranean oregano.

* Per serving · 4 servings · Values may vary.