Pumpkin Black Bean Chili

For the spice blend:
Place cumin and coriander seeds in a small skillet. Dry roast on the stovetop, about 3–4 minutes until toasted. Transfer to a small Cuisinart or spice grinder and grind into a powder. Skip this step if using pre-ground.

Combine all the spice mixture ingredients in a small bowl and mix well.

For the chili:
Heat oven to 375ºF. Place diced pumpkin on a rimmed baking sheet, toss with 1 tablespoon olive oil and about 1 teaspoon spice mixture. Toss to coat evenly. Roast for 12–15 minutes until just tender. Set aside. If desired, toast the pumpkin seeds after pumpkin is done at around 350ºF for 10 minutes.

While pumpkin is roasting, heat remaining 1 tablespoon olive oil in large pot over medium-high heat. Add chopped onions and a couple pinches of salt. Cook until soft and beginning to brown, stirring often, about 8 minutes.

Add garlic and 2 teaspoons of the spice mixture. Stir until fragrant, about 1–2 minutes. Add tomatoes with juice, chili peppers, beans, and oregano.

Add broth. Bring to boil and add bulgur wheat. Cover and reduce heat to medium-low. Simmer about 30 minutes until bulgur is tender.

Stir squash into chili, season with salt and pepper. Divide chili among bowls. Add desired toppings!

Note: Mexican oregano is stronger and less sweet than traditional Mediterranean oregano.