A cozy Kabocha Two Bean Chili simmered in a chipotle and poblano base with fire roasted tomatoes and warming spices. No Kabocha? No problem! Sub pureed pumpkin! Dinner in 30 minutes? Helloooo weeknight vegan chili! vegan + gluten free
If you asked me two years ago what Kabocha is, I would have told you a fizzy, fermented tea. Have you tried it? Kabocha, not kombucha. hehe.
Kabocha is a sweeter cousin of pumpkin, with flavor somewhere between a sweet potato, butternut squash and a sugar pie or winter luxury pumpkin. The flesh is edible too.
All of the above pair well with bold chili spices because it balances the kick of chili peppers with subtle sweetness. But I love kabocha for its extra sweet notes! It pairs perfectly in this gluten free chili recipe.
So, if I don’t have any pureed kabocha on the ready, pureed pumpkin makes a fabulous vegan pumpkin chili. However, roasting kabocha is easy and it’s freezer friendly too. I tend to stock up this time of year along with pumpkin puree.
Here’s a tutorial on How to Make Pumpkin Puree and How to Roast Pumpkin Seeds if you need. Kabocha can be roasted and frozen the same as pumpkin.
How to Make Kabocha Two Bean Chili:
For this vegan chili recipe, I use poblano and onions to build flavor. Poblanos can vary in their heat, so if you’re feeling timid about spicy things, still use the poblano but reduce the chipotle and adobo a bit.
- First, saute the poblano and onions. Add warming spices like cumin, chili powder and smoky paprika. After the spices release their fragrance, add garlic, chipotle pepper, adobo sauce, fire roasted tomatoes, broth, beans and the kabocha puree.
- Simmer for 10 minutes and easy sweetish and spicy vegan chili is ready.
This is a perfect weeknight gluten free chili I lean on hard during the cold winter months.
Share this vegan pumpkin chili with guacamole, avocado slices or Chili – Lime Pepita Crema and plenty of jalapeño slices. A big slab of cornbread is really nice too.
For another mouthwatering gluten free and vegetarian (or vegan) chili recipe, check out my Vegetarian Chili Tater Tot Hotdish recipe!
Kabocha Two Bean Chili
A cozy Kabocha Two Bean Chili simmered in a chipotle and poblano base with fire roasted tomatoes and warming spices. Freezer friendly. Use pre-pureed kabocha or pumpkin for a speedy 30 minute dinner. Vegan + Gluten Free
Ingredients
- 1 Tbs Coconut Oil, unrefined, virgin
- 1 1/2 C (200g) Yellow Onion, large dice
- 1 C (125g) Poblano Chili Pepper, large dice*
- 1 tsp Cumin, ground
- 1 1/2 Tbs Chili Powder
- 2 tsp Smoky Paprika
- 1 tsp Sea Salt
- 1 Chipotle Chili, minced
- 1 Tbs Adobo Sauce, from can of chipotle chilis, look for gluten free if needed
- 2 C (465g) Vegetable Broth
- 14 1/2 oz (411g) Fire Roasted Tomatoes, + juice
- 15 1/2 oz (440g) Cooked Black Beans, drained and rinsed
- 15 oz (425g) Cooked Pinto or Kidney Beans, drained and rinsed
- 1 C (270g) Kabocha Puree, or pumpkin puree (not pumpkin pie)
- 3 Cloves of Garlic, minced
- 2 tsp Black Pepper, ground
- 1 tsp Oregano, dried
Serve With:
- Chili - Lime Pepita Cream
- Fist Full of Fresh Cilantro
- Avocado slices
- Jalapeños
Instructions
-
In a large dutch oven or soup pot add the coconut oil and heat on medium heat until it shimmers. Add the onion and poblano pepper. Turn the heat to medium-low and saute for 8-10 minutes or until slightly softened. Some charing is good!
-
Add the cumin, chili powder, paprika, salt, chipotle chili and adobo sauce (for a milder chili, reduce the chipotle chili and adobo sauce to taste). Stir for 1 minute or until the spices release their fragrance. Pour in the vegetable broth, stir to deglaze, then add the tomatoes, beans, kabocha, garlic, black pepper and oregano. Bring to a simmer, turn to low and cook for 10 minutes until warmed through.
-
Serve with fresh herbs, avocado and jalapeños. Store in a covered container in the refrigerator for up to three days, or up to three weeks in the freezer.
Recipe Notes
*If poblano is out of season or unavailable, use a green bell pepper in its place.
I discovered Kabocha last winter. I can’t believe it took me so long to taste this autumn delicacy. You soup looks unbelievably fragrant and delicious. Thank you for sharing!
Oh it’s wonderful, Hanne! I use it in pie too.. all things sweet and savory! I hope you enjoy the recipe! :D
I have never tried Kabocha. But, this article and the picture make me wanna try it. Thanks for sharing.
I spied some Kabocha just last week at our co-op.. it has a looong storage life if stored properly. In fact, I just roasted my last one from the farm. It was just as fresh as the first one I roasted last fall. I hope you’ll give it a go! It has incredible flavor.
I LOVE this chili! I have already made it twice and taken the leftovers to work all week both weeks! It’s spicy and filling and delicious! I use the canned pumpkin in place of the squash.
Thank you for your note, Janet! I’m so happy you’re enjoying the chili! I love it too. Canned pumpkin is such a great way to enjoy it. It’s so rich and hearty! I need to make it again. Thank you for sharing!
Hahaha OMG you and I basically told the same story with our history of Kabocha v Kombucha! I still pause every time I say it aloud;) I’m so into this chili and I love the styling of all the garnishes!
LOL! It sounds just like it, Sarah! My cousin and I were having that conversation several months ago.. she said “did you say komboucha chili?” LOL! She probably thought I was crazy!
oh my word! this sounds absolutely delicious!!!! I love how you have used spices so generously! My mouth was watering as I was reading this beautifully done post my friend! Well done :)
It’s a total mouthwater Amisha! The spice is sooo good.. have something to put out the fire nearby! xo
I’ve never had Kabocha but you seriously now have me wanting to try this. I love spicy food so this would be right up my alley..Your pictures are amazing and making me hungry..Pinning to try later :)
Thank you so much, Stephanie for your kind words and pin! I hope you enjoy the recipe!
Poblano chilis we live in recipes! This easy chili recipe looks delicious! Beautiful photos!
I love them too!! Thank you for your kind words Danielle.
Beautiful recipe Traci! Just came across it on Foodgawker and had to click through! Perfect fall dish :)
Thank you so much Jess!
I have not tried kabocha, Traci. I see it in the grocery store and am intrigued but intimidated – especially with having to chop it in half – because of my fear of cutting tough gourds! But I love this recipe – perfect for this time of year – so I will be buying a kabocha next time I see one! PS: left you a message yesterday but it disappeared?
I get it, Geraldine… I find the smallest gourd I can, then work it with my largest chef knife. You can also pop it in a warming oven for 15-20 minutes to soften it a bit. I hope you’ll give it a go… !! I checked my spam/junk and didn’t see it. BUT, I’ve been experiencing this too on other blogs – my comment not showing. I check with a few of them and I was in their spam file! IDK – strange tech stuff!! Thank you for recommenting!
haha I wouldn’t have known what kabocha is either! We don’t seem to get nearly as many pumpkin varieties here in NZ. We do have kumara though – I wonder if they are similar? This chilli looks so warming and delicious though – wish I had a bowl!
Hehe! I know, right. I did a bit of reading on Kumara, Claudia, and I think it would be delicious in this chili!
I have never had kabocha but am so excited to try it! I have been trying to make as many plant-forward easy meals as possible lately, and this one is going in the lineup!! The light in these photos is just so pretty, Traci! Beautiful! xoxo
Thank you Tessa, I hope you’ll give it a go! I hear you on easy, especially this time of year. xo
Oohhh this looks delicious, Traci! But I was sold as soon as I saw the jalapeno in there ;)
I love jalapeño too, Sarah! :D
Hahahaha!! Two years ago I would have thought the same thing, Traci!! I mean, in all fairness to us kombucha and kobacha do kind of sound and look alike! ;) Now I know kabocha well and I absolutely share the same admiration for it as you do! Using it in chili with a little (or a lot for me) of spice sounds just dreamy! I could absolutely curl up with a few big ‘ole bowls of this flavorful chili! Can’t wait to give this a try, dear friend! Pinned of course! Cheers! <3
LOL – indeed, they do! I’m with ya on the spice and Rob loves it too! I hope you enjoy it my dear! xo
Confession: I’ve never had this kind of squash (ahh I know!), so this chili needs to happen ASAP! The way you describe this is amazing, I almost don’t mind the cold weather when it comes with soups like these :)
It’s newish to me too, Abby! It took a few farmers to convince me that the gnarly exterior is far different than it’s creamy, sweet interior! I don’t mind the cold when soups, stews and chili are involved either… love them! Now, go get some kabocha!! xo
TWO beans, chipotle AND poblanos! This is pretty much my ultimate chilli right here.
Mine too Meredith! Sweet and spicy? I’ll take it!
This is my kinda food for these snowy cold days! I’m a huge fan of poblanos and though I’ve not tried Kabocha, I know I would love it! These pictures are warming me up!! xo
I couldn’t agree more Annie! Just wait till you try poblanos and kabocha (or pumpkin) together! OH MY!!
I would have said the same thing, hehe! I’ve actually never cooked with kabocha but I can still imagine how it would give this chili a glorious creamy texture. Such a brilliant idea, my dear! I just made chili tonight but I’m going to be honest, this one looks so much better, ha! :)
hehe!! So funny, Sarah! It IS so creamy and rich! I hope you’ll find some kabocha and enjoy it! I know you’d love it!