Pumpkin Chili

Directions

1. Set your oven to 375°F. On a large baking sheet, combine the finely chopped cauliflower, 3 tablespoons olive oil, steak seasoning, and 1/2 teaspoon smoked paprika. Toss to coat evenly. Roast, stirring once or twice, until golden brown, about 35 to 40 minutes.
2. In a large pot over medium heat, warm 3 tablespoons olive oil. Add the remaining 1/2 teaspoon smoked paprika, sweet paprika, cumin seeds, black pepper, and diced garlic. Stir until fragrant, about 30 seconds. Then add the diced poblano peppers, onion, crushed red pepper flakes, dried oregano, and a pinch of kosher salt. Cook, stirring often, until the onions soften, roughly 8 minutes.
3. Stir in the cubed kabocha squash, crushed tomatoes, diced tomatoes, water or broth, drained beans, and sugar if using. Bring the mixture to a simmer. Cover the pot and continue cooking, stirring occasionally, until the squash is tender, about 45 to 55 minutes.
4. Fold the roasted cauliflower into the chili. Let it sit for 10 minutes before serving to allow flavors to meld.
5. Serve the chili with sour cream, shredded cheddar, and chopped fresh herbs if desired.