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1
For the spice blend:
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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.
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3
Combine all the spice mixture ingredients in a small bowl and mix well.
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4
For the chili:
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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.
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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.
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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.
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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.
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9
Stir squash into chili, season with salt and pepper. Divide chili among bowls. Add desired toppings!
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10
Note: Mexican oregano is stronger and less sweet than traditional Mediterranean oregano.
