I’ve got a ridiculously easy recipe for chili stuffed acorn squash today! If you already have chili then it just takes a few moments to clean and roast a squash, and then dinner is served.
This particular time, I used the Meatless Select Five Bean Chili that came in the most recent Vegan Cuts snack box, made by Atlantic Natural Foods. I liked it a lot! It does have wheat in it, though, but many other brands do not. We added some cayenne pepper, because we like it to burn a little bit :). Another canned chili that is pretty wholesome & good tasting is Amy’s Organic Spicy Chili, which I have been able to buy at my ordinary supermarket.
The spiciness of the chili with the sweetness of the acorn squash is a really satisfying combination. Any chili will do! Just for fun, here are a few vegan (or pretty much vegan) chili recipes that have caught my eye:
Black-eyed Pea Chili with Quinoa from FatFree Vegan
Slow Cooker Poblano White Chili from Potluck at Oh My Veggies
Chorizo Chili with Black Beans from The Vegetarian Ginger
Peanut Butter Chili from Eating Bird Food
Hope your week has been a little warmer than mine!
Chili Stuffed Acorn Squash
- Preheat the oven to 400 degrees. Fill an ungreased loaf pan or roasting pan with about an inch of tap water.
- Score the top of the acorn squash halves with a sharp knife and gently rub the brown rice syrup onto the surface. Put about 2 tablespoons of nondairy milk in the well of each of the squash halves. Sprinkle salt and pepper over the squash.
- Bake for about 45 minutes or until nearly soft, then add about 1/2 cup of chili to each half of squash.
- Return to the oven for another 15 minutes, or until chili is hot and squash is cooked through. Sprinkle with fresh cilantro if desired, and serve immediately.