Bean chili served in delicata squash halves is a fun and tasty way to add “boat” loads of nutrition to your plate. Two bean varieties, onions, carrots, kale, bell peppers, and spices simmer together for a hearty lunch or dinner that is packed with protein, fiber, and phytonutrients galore!
Eco-Friendly Print
Print with all Pictures
Yields2 ServingsPrep Time25 minsCook Time30 minsTotal Time55 mins
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2
Place the squash on the parchment-lined baking sheet with the inside facing down.
3
Bake for 20–25 minutes (until a fork can easily go through the thickest point).
4
Meanwhile, heat a large stovetop pot over medium-high heat. Once hot, add the black mustard and fennel seeds, cooking until fragrant, about one minute.
5
Add the onions, peppers, and carrots. Cook for 4–5 minutes, stirring occasionally. Add 1–2 tablespoons of water at a time as needed to deglaze the pot.
6
Add the garlic and cook for another minute.
7
Add the diced or crushed tomatoes, kidney beans, white beans, and vegetable broth. Stir well.
8
Add the cumin, Ancho chili powder, garlic, salt and black pepper, if using.
9
Bring mixture to a boil then turn down the heat simmer for 15–20 minutes, until the chili starts to thicken.
10
Stir in the kale and remove the chili from the heat.
11
Remove squash from the oven and divide between two serving plates, inside facing up (to form a “boat”).
12
Scoop the desired amount of chili into each bowl.
13
Garnish with cilantro, nutritional yeast, and crushed red pepper flakes, if desired.
Chef's Notes
Substitutions
Substitute acorn or butternut squash for delicata squash.
Use fresh organic diced tomatoes in place of canned tomatoes.
For the onion, use red, yellow, or white onion.
Instead of red bell pepper, use orange, yellow, or green bell pepper.
Use beans you love in place of white beans and/or kidney beans.
Substitute another leafy green for kale.
Use parsley or chives in place of cilantro.
Prep Ahead
Make the squash ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2
Place the squash on the parchment-lined baking sheet with the inside facing down.
3
Bake for 20–25 minutes (until a fork can easily go through the thickest point).
4
Meanwhile, heat a large stovetop pot over medium-high heat. Once hot, add the black mustard and fennel seeds, cooking until fragrant, about one minute.
5
Add the onions, peppers, and carrots. Cook for 4–5 minutes, stirring occasionally. Add 1–2 tablespoons of water at a time as needed to deglaze the pot.
6
Add the garlic and cook for another minute.
7
Add the diced or crushed tomatoes, kidney beans, white beans, and vegetable broth. Stir well.
8
Add the cumin, Ancho chili powder, garlic, salt and black pepper, if using.
9
Bring mixture to a boil then turn down the heat simmer for 15–20 minutes, until the chili starts to thicken.
10
Stir in the kale and remove the chili from the heat.
11
Remove squash from the oven and divide between two serving plates, inside facing up (to form a “boat”).
12
Scoop the desired amount of chili into each bowl.
13
Garnish with cilantro, nutritional yeast, and crushed red pepper flakes, if desired.
Stay up to date on the latest breakthroughs in nutrition, health, and lifestyle medicine.
"*" indicates required fields
By entering your information here, you are agreeing to receive messages from Food Revolution Network. Your email address will NEVER be shared or sold. You are always free to easily unsubscribe at any time. See our Privacy Policy for more info.
