Smoky Pumpkin Chili Delight

Step 1: Roast the Pumpkin

Get Your Oven Ready
Preheat the oven to 200°C (or 180°C for fan) / Gas Mark 6. Give the pumpkin a good rinse to remove any dirt, then slice it in half. Scoop out the seeds and stringy bits (don’t forget to save those seeds!). Cut the pumpkin into robust chunks, spread them on a baking tray, drizzle with 1 tablespoon of olive oil, and season generously. Toss everything together, then roast for 45 minutes, stirring halfway through for even cooking.

Step 2: Toast the Pumpkin Seeds

Seed Preparation Time
Rinse the reserved pumpkin seeds well, ensuring you remove any remaining stringy bits, then pat them dry with a kitchen towel. Place the seeds in a roasting tin, drizzle with a bit of oil, and season with 1 teaspoon each of cumin, ground coriander, and smoked paprika, plus a sprinkle of salt and pepper. Roast them alongside the pumpkin for the last 10 minutes until they’re crispy and start to pop.

Step 3: Cook the Aromatics

Building Flavor
While the pumpkin and seeds are roasting, heat the remaining 2 tablespoons of oil in a large saucepan over medium heat. Sauté the chopped onion for about 5 minutes until it becomes soft and translucent. Add in the chopped peppers and crushed garlic, stirring for an additional few minutes. Next, mix in the tomato purée, chipotle paste, remaining cumin, ground coriander, paprika, cinnamon, oregano, chili flakes, chopped tomatoes, lentils, stock cube, sugar, vinegar, and half a can of water. Season generously, cover, and let it simmer gently for 30 minutes, stirring occasionally until the lentils are perfectly tender.

Step 4: Final Touches

Bringing It All Together
Stir in the roasted pumpkin, all the beans, and the dark chocolate into the chili. Let it simmer for another 5 minutes until the beans are warmed through. Taste and adjust the seasoning as desired. Once it’s cooled, you can freeze it for up to three months. Thaw overnight and reheat until piping hot. Serve with rice or jacket potatoes, topped with the crispy pumpkin seeds and your choice of garnishes: soured cream, fresh coriander, sliced chilies, hot sauce, cheese, tortilla chips, and lime wedges for an extra zing!