Ingredients
Scale
- 2 whole acorn squash
- 1 teaspoon olive oil, plus more for roasting acorn squash
- 2/3 cup diced onion
- 2 clove garlic, minced
- 1/2 cup diced red pepper
- 1/2 cup diced green pepper
- 1 cup diced tomato
- 1 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked beans, I used 1 can pinto and 1 can kidney
- 2 tablespoons tomato taste
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon brown sugar, or coconut sugar
- 1 tablespoon water, or more depending on how thick you want your chili
- Cilantro, for garnish if desired
Instructions
- Pre-heat the oven to 375 degrees Fahrenheit. Cut the acorn squash in half, lengthwise, and scoop out the seeds. Drizzle the insides with a small amount of olive oil and season with salt and pepper. Place the squash, cut side down, in an oven safe dish and fill with 1/4 inch water. Bake squash for 30-40 minutes, until tender.
- While squash is baking, make the chili. Heat a large pot over medium heat and drizzle with olive oil. Add the onion, garlic, peppers, tomato, salt and pepper and stir for 3-5 minutes until tender. Add the remaining chili ingredients. Stir until everything is combined and simmer until squash is finished baking.
- Once squash is done, scoop about 1 cup of chili into each squash bowl. Top with your favorite chili toppings.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Entree, Gluten Free, Vegan