Chipotle Cocoa Bean and Roasted Pumpkin Chili
By Daily SimmerA large-batch chili combining caramelized roasted pumpkin cubes with two varieties of beans in a rich, smoky tomato and cocoa sauce, finished with fresh lime juice and coriander.
Ingredients
Contains Celery
Roasted Pumpkin
Chili Base
Garnish & Serving
Directions
- Mark step 1 done
Preheat oven to 200°C. Toss Pumpkin (1kg) with Olive oil (30ml) and Salt on a large baking sheet.
- Mark step 2 done
Roast in the oven until tender and lightly browned at the edges, about 25 minutes.
- Mark step 3 done
While the Pumpkin (1kg) roasts, heat Olive oil (30ml) in a large, heavy-bottomed pot over medium heat. Add onions (2) and cook until softened and translucent, about 7 minutes.
- Mark step 4 done
Stir in garlic (4), chipotle peppers (2), Ground cumin (15ml), Dried oregano (15ml), and Unsweetened cocoa powder (30ml). Cook, stirring constantly, until fragrant, about 2 minutes.
- Mark step 5 done
Pour in Crushed tomatoes (800g) and Gluten-free vegetable broth with celery (5dl). Bring the mixture to a gentle simmer.
- Mark step 6 done
Stir Canned black beans (400g) and Canned kidney beans (400g) into the simmering pot. Lower the heat, cover partially, and let the chili cook to meld the flavors, about 20 minutes.
- Mark step 7 done
Once the roasted Pumpkin (1kg) is ready, gently fold it into the chili. Simmer for a final 5 minutes so the Pumpkin (1kg) absorbs the sauce.
- Mark step 8 done
Remove the pot from the heat. Serve hot, garnished with Fresh coriander and a squeeze of juice from lime wedges (2).
- Mark step 9 done
To store leftovers for meal prep, divide the chili into shallow containers to cool quickly. Refrigerate within 2 hours of cooking. The chili keeps well in the refrigerator for up to 4 days.
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