Chorizo Black Bean Kabocha Squash Chili is a hearty chili that’s packed with spicy chorizo, black beans, and sweetness from kabocha squash and a hint of maple syrup. It’s the ultimate fall chili!
Do you ever have meals that you make with just yourself in mind? This Chorizo Black Bean Kabocha Squash Chili is something I knew my family wouldn’t go for because they’re spice challenged, but I made it anyway. I love spicy food, and it’s not my fault if if nobody else can hack it. Sometimes I just gotta be selfish and go for it.
It was totally worth it too.
The rest of my family got an easy meal of ravioli because I worked on this for myself. They liked their dinner…but I loved mine. This chili is spicy and smoky, with sweetness from the kabocha squash and a bit of maple syrup, so it’s perfect for a sweet & savory lover like me. Oh, and this chili is also very hearty….but I’m thinking you can tell that just by looking at it.
Now I need to profess my undying love for kabocha squash…have you ever tried it? Kabocha squash is a Japanese squash that’s also referred to as pumpkin. It basically looks like a green pumpkin, but the squash itself is velvety, sweet, and somewhat starchy. If sweet potato had a half brother, it would be kabocha squash. One of the best things about kabocha is that the peel is edible, and it adds such a nice texture to your dishes, not to mention that pretty green color!
Last year I added it to my Chili Maple Roasted Winter Squash along with some of my other favorites, and included a little tutorial on how to cut the different varieties.
The easiest way to cut kabocha squash is by using a paring knife to cut through the middle width-wise all the way around, crack it open, and remove the seeds with a spoon. Then you can cut it into 1/2 – 1″ size chunks and your good to go. You won’t need all of it for this recipe, so you can save the rest for roasting, tossing into soups like my Autumn Minestrone, etc. Kabocha is great anywhere you would use sweet potato or butternut squash. If you haven’t tried it, you’re really missing out!
I’m done with my spiel on kabocha squash now, so let’s talk about this chili some more, shall we? It comes together very quickly, but if you want to prep the veggies ahead things will go even faster. You can also make the chili a day or two in advance, and it’s completely freezer friendly.
This Chorizo Black Bean Kabocha Squash Chili would be the ultimate game day food, and would also be terrific for Halloween or any night you want to feel warm and cozy inside. Kabocha squash in chili is a delicious change from the norm, and once you try it there’s no going back. It was perfect topped with some chopped green onion, and a side of cornbread certainly wouldn’t hurt either. 🙂
And now it’s Eat Seasonal time, where a group of bloggers join up to share recipes featuring seasonal produce! This month I used kabocha squash, onions, and tomatoes from the list we were given. Thank you to our wonderful host Becky from The Vintage Mixer, and be sure to visit her October Seasonal Produce Guide for even more recipe inspiration this month.
You can get in on the fun too, using the hashtag #eatseasonal to share your seasonal recipes as well. Be sure to visit the links below for the other Eat Seasonal blogger’s recipes!
Turkey Pumpkin Pot Pie by Kitchen Confidante
Roasted Chicken with Figs and Butternut Squash by Vintage Mixer
Lentil Chile Rellenos with Creamy Walnut Sauce Letty’s Kitchen
Roasted Root Vegetable Soup by Joy Food Sunshine
Spiced Zucchini Pear Cake with Brown Butter Glaze by Completely Delicious
Orange Spiced Salmon with Spaghetti Squash by Foodie Crush
Pork Chops with Roasted Pears, Sage and Shallots By Simple Bites
Marinated Zucchini with Red Peppers and Garlic Project Domestication
Roasted Red Cabbage Wedges with Za’atar by Floating Kitchen
- 1 tablespoon extra virgin olive oil
- ½ lb. spicy chorizo sausage, casings removed
- 1 red onion, chopped
- 1 cup kabocha squash, unpeeled, cut into ½" - 1" cubes
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon tomato paste
- (1) 14.5 ounce can of fire roasted diced tomatoes
- 2 cups low sodium chicken stock, divided*
- (2) 15 ounce can black beans, rinsed and drained, divided
- 3 tablespoons pure maple syrup
- salt and pepper, to taste
- chopped green onions, for garnish
- Heat the oil over medium heat in a large saute pan or Dutch oven. Add the chorizo to the pan and break up into pieces with a wooden spoon. Add the red onion and saute for 5 minutes or until the chorizo is cooked through and the onion is softened. Add the kabocha squash and saute one minute, then add the garlic and spices and saute for 30 seconds more. Add the tomato paste, diced tomatoes, and 1¾ cups of the chicken stock, and stir to combine. Bring the mixture to a boil then reduce the heat slightly and simmer.
- Once simmering, mash ½ can of the black beans with the remaining ¼ cup of chicken stock and add to the pot (this will thicken the broth slightly). Add the remaining beans and maple syrup, and stir until incorporated. Simmer for about 10-15 minutes or until the kabocha squash is tender. Season with salt and pepper, to taste.
- Serve garnished with chopped green onion and enjoy!
Veggies may be prepped ahead to make this meal go even quicker, and the chili may be made up to a day or 2 in advance. It's also freezer friendly!
Recipe by Flavor the Moments.