Pumpkin Chorizo Chili
October is the perfect month for a thick and warming stew. It’s a tradition in our home to have a chili of sorts waiting for us after our Halloween festivities. While we aren’t big on trick or treating (or candy for that matter) we do love an excuse to dress up and carve pumpkins with dear friends. Food is such an integral part of seasonal traditions, but it can be fun to shake it up every so often. This chili is a twist on our usual pot of chili and luckily, it still goes perfectly with a big slice of cornbread. The spice level here is determined by your chorizo. If you have sensitive eaters, you can sub another type of sausage that isn’t quite so spicy! Make it your own as I always say :)
Ingredients:
2-3 pound sugar pumpkin, honeynut squash, or other sweet squash variety
2 tablespoons butter
4 cups chicken broth
1 pound ground chorizo
1 red bell pepper, diced
1 red onion, diced
3 cloves garlic, minced
juice of 1 lime
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon cumin
1 can black beans
for topping:
cilantro
green onions
greek yogurt
hot sauce
Directions:
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper. Cut your squash in half and scoop the seeds out. Rub the inside of the squash with butter and sprinkle with salt and pepper. Place it cut side down on the baking sheet and bake for about 45 minutes. While those are baking, heat a large dutch oven over medium heat and brown the chorizo. Break it into little bite sized pieces while it browns. Scoop the browned chorizo out of the pan and saute the onions and peppers in the leftover fat until soft and fragrant, about 15 minutes. Add the teaspoon of salt and the minced garlic at this point. Stir it a bit until the garlic softens. You can add the chorizo back into the pot and turn the heat way down. Your squash should be done at this point. Scoop the softened flesh out of the skin and put it in a blender with the chicken broth, paprika, salt, oregano, and cumin. Blend it well and add it to the dutch oven with the chorizo and veggie mixture and the drained can of black beans. Stir it together and warm it up. Squeeze the lime juice in and take a taste to see if it needs anymore seasoning. If so, adjust. Serve immediately with your favorite toppings and enjoy!
