Kabocha and Black Bean Chili

This is only the second time I've picked up a kabocha squash.

The first being in 2011 and I can't believe it. It's been 2 years almost to the day! This is one of the things I love about blogging: the ability to go back in time. I would have never guessed it's been 2 years.

Anyway, I picked one up last week without a plan, thinking it would inspire me one day.

Yesterday I decided to make a chili with it, much like the sweet potato and black bean chili I posted back then. I knew the squash would break down faster then potato, which it did, but I didn't expect to like the creamy, soft texture as much as I did. The chili almost had a "meaty" quality without any meat.

I just ate some leftover chili, and this dish definitely falls into the better-the-second-day category many one-pot meals do.

As a low-calorie squash, this comes in at less than 300 calories for a 2-cup serving and makes a very filling meal. Here's what I did -- I hope it gives you a few ideas on how to use winter squash in a new way...

Ingredients

• 1 kabocha squash (Japanese pumpkin; mine was about 775g)
• 1 red bell pepper, chopped
• 1 15 oz can of black beans, drained and rinsed
• 1 15 oz can petite diced tomatoes with green chilies
• 2 cups baby spinach, finely chopped (85g)
• 1 tablespoon ground cumin
• 1 tablespoon chili power
• Kosher salt to taste

Instructions

Cut the kabocha squash in half and scoop out the seeds.

The kabocha has really thin skin and it's totally edible. Just leave it on and cut into chunks.

I also find it's one of the easier squashes to cut.

Heat a pot over medium-high heat and spray with non-stick cooking spray. Add the squash, bell pepper and pinch of salt. Let everything brown a bit.

Note: I had NO onion in the house. If you want to add this it in, this would be a good time.

Once the squash starts to scorch a bit, add the diced tomatoes and beans. Stir everything together and be sure to scrape the bottom of the pot, getting anything that sticks.

Add the spices and spinach. Stir everything together, cover and lower to a simmer. It may not seem like there's enough liquid, but there will be once everything sweats down.

Keep covered and simmer for at least 30 minutes until the squash is soft enough for your liking.

The longer you cook it the more everything will break down. It will still taste good but you'll end up with a pot of mush.

Turn off the heat and scoop into a bowl to serve.

I topped mine with a bit of cheese and dried cilantro.

I ended up with 6 cups but I'm counting 2 cups as a serving. Comfort food should be comforting and that means large portions. 🙂

📖 Recipe

Kabocha and Black Bean Chili

Give this kabocha and black bean chili recipe a try. It's packed with protein and veggies, making it a delicious and filling meal.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine American

Servings 6 cups

Calories 169 kcal

Ingredients

  

1x2x3x

• 1 kabocha squash Japanese pumpkin; mine was about 775g
• 1 red bell pepper chopped
• 1 15 oz can of black beans drained and rinsed
• 1 15 oz can petite diced tomatoes with green chilies
• 2 cups baby spinach finely chopped (85g)
• 1 tablespoon ground cumin
• 1 tablespoon chili power
• Kosher salt to taste

Instructions

 

• Cut the kabocha squash in half and scoop out the seeds.
  1 kabocha squash
• The kabocha has really thin skin and it's totally edible. Just leave it on and cut into chunks.
• Heat a pot over medium-high heat and spray with non-stick cooking spray. Add the squash, bell pepper and pinch of salt. Let everything brown a bit.
  1 red bell pepper, 1 kabocha squash
• Once the squash starts to scorch a bit, add the diced tomatoes and beans. Stir everything together and be sure to scrape the bottom of the pot, getting anything that sticks.
  1 15 oz can of black beans, 1 15 oz can petite diced tomatoes with green chilies
• Add the spices and spinach. Stir everything together, cover and lower to a simmer. It may not seem like there's enough liquid, but there will be once everything sweats down.
  2 cups baby spinach, 1 tablespoon ground cumin, 1 tablespoon chili power, Kosher salt to taste
• Keep covered and simmer for at least 30 minutes until the squash is soft enough for your liking. The longer you cook it the more everything will break down. It will still taste good but you'll end up with a pot of mush.
• Turn off the heat and scoop into a bowl to serve. I topped mine with a bit of cheese and dried cilantro.

Notes

• I had NO onion in the house. If you want to add this it in, this would be a good time.

Nutrition

Calories: 169kcalCarbohydrates: 34gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 24mgPotassium: 986mgFiber: 10gSugar: 6gVitamin A: 3454IUVitamin C: 55mgCalcium: 101mgIron: 4mg

Keyword black bean, Chili, Kabocha

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