Pumpkin and Black Bean Chili

Cooking Time: 40    Servings: 6-8

Products needed:

Harissa Infused Olive Oil


  • 2 pounds pumpkin or butternut squash, peeled and seeded
  • 1 tablespoon Olive Scene Harissa Olive Oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 jalapeno chile, minced
  • One 14.5 oz. can diced tomatoes, drained
  • One 14.5 oz. can crushed tomatoes
  • 1 cup water
  • 1 cup apple juice
  • 4 tablespoons chili powder
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 cups cooked or canned black beans, rinsed and drained


  1. Cut the pumpkin into 1/2-inch chunks and set aside.
  2. Heat the oil in a large pot over medium heat.
  3. Add the onion, garlic and jalapeno.
  4. Cover and cook, stirring occasionally, until softened, about 10 minutes.
  5. Add the reserved pumpkin, diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt and cayenne, and stir well.
  6. Bring to a boil, lower the heat, cover and simmer until the pumpkin is tender, about 30 minutes.
  7. Add the beans, and more water if the chili is too think for your taste.
  8. Cover and continue to simmer about 15 minutes to blend flavors.
  9. Serve hot.