Pumpkin and Black Bean Chili Negra
This time of year we eat a lot of chili. And particularly this year, with its insane number of freezing, snowy days, we are relying heavily on the thick, bean laden stew to keep us cozy and full. Lately this chili recipe has risen to the top of my family’s list as the ultimate crowd pleaser.
What I love about this recipe is its unique use of sage, pumpkin, and dark Negra Modelo beer to achieve a rich, earthy complexity in balance with the classic chili flavors of spice and heat. Sage is a natural companion for winter squash. Here I roast the pumpkin with ground sage before adding it to the cooked chili. The end result is sweet, caramelized cubes of pumpkin that are intact yet still cohesive with the rest of the dish. These beautiful roasted pumpkin cubes also act as a delicious, sweet foil to the spice in the chili, making them my kids’ favorite part of the entire dish.
This isn’t a complicated meal to make, and it doesn’t take much hands on time. I like to get the pumpkin roasting and then start the chili so it can simmer as the squash bakes. You can also make this meal well in advance and reheat when ready to serve, perfect for apres ski or a busy weeknight. Pair this chili with a freshly baked batch of sweet corn muffins, and you will be in winter comfort food heaven.
Pumpkin and Black Bean Chili Negra - Serves 6
Ingredients:
4 cups peeled and cubed raw pumpkin or butternut squash
4 TBS olive oil, divided
1 tsp. ground sage
2 1/2 tsp. kosher salt, divided
Freshly ground pepper to taste
1 TBS. + 1 tsp. chili powder (I use penzeys)
1 large yellow onion, diced
1 red bell pepper, diced
1 lb. ground pork
2 cloves garlic, minced
2 tsp. dried oregano
1 TBS. minced fresh sage
1 28oz. can diced tomatoes
2 15oz. cans black beans, rinsed and drained
3/4 cup Negra Modelo beer
Juice of 1/2 lime
Lime wedges, fresh cilantro, and grated cheddar cheese for serving
Method:
Preheat the oven to 400ºF and line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the pumpkin, 1/2 tsp. salt, 2 TBS. olive oil, 1 tsp. ground sage, 1 tsp. chili powder, and several grinds of freshly ground pepper. Mix well and then spread evenly over the prepared baking sheet. Bake in the oven for 35-40 minutes or until the pumpkin is caramelized and tender. Remove from the oven and set aside.
While the pumpkin is roasting, make the chili. Heat 2 TBS. olive in a large heavy bottomed pan. Add the onion and bell pepper and saute until the onion is translucent and tender, about 5-7 minutes.
Add the ground pork and brown, breaking up the meat with a wooden spoon. Once the pork is fully browned, about 7 minutes more, add the remaining 2tsp. kosher salt, oregano, garlic, 2TBS. chili powder, fresh sage, and several grinds of freshly ground pepper. Cook for 1-2 minutes more.
Add the tomatoes, beans, and beer to the pot. Stir and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer, stirring occasionally, for 30-40 minutes, or until the chili is slightly thickened. Once it’s done, add the lime juice and roasted pumpkin. Stir, taste, and adjust seasoning as needed. Serve steaming hot and topped with fresh cilantro and grated cheddar.
Recipe adapted from Dinner: Changing the Game
