Pumpkin Black Bean Chili

Finally a vegetarian chili that isn’t boring! This Pumpkin Black Bean Chili packs healthy ingredients and great flavor for an easy meal any day of the week.

Spice Blend
2 tsp whole cumin, toasted and ground (1 tsp if using pre-ground)
2 tsp whole coriander, toasted and ground (1 tsp if using pre-ground)
1 tsp ancho chili powder (or any chili powder you prefer)
1 tsp pumpkin pie spice (make it here)
1 tsp kosher salt
*you’ll also add oregano to the chili later on in the process (listed below)

Chili
3 cups pumpkin (or any winter squash), peeled, seeded, cut into ½-inch cubes
1 medium onion, chopped
1 cup roasted and diced green chili peppers (hatch, poblano, etc. or use canned)
3 extra large garlic cloves, chopped
2 tablespoons olive oil
1, 14.5-ounce can fire-roasted tomatoes
1, 14.5 can black beans, drained and rinsed
1 tsp dried oregano (preferably Mexican*)
2 cups low sodium vegetable broth
½ cup quick-cooking bulgur wheat
Toppings: avocado, sharp cheddar cheese, chopped fresh cilantro, diced jalapeños, toasted pumpkin seeds

View the full recipe at www.OatandSesame.com →