Ingredients
Directions
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Place the squash on the parchment-lined baking sheet with the inside facing down.
Bake for 20–25 minutes (until a fork can easily go through the thickest point).
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.
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.
Add the garlic and cook for another minute.
Add the diced or crushed tomatoes, kidney beans, white beans, and vegetable broth. Stir well.
Add the cumin, Ancho chili powder, garlic, salt and black pepper, if using.
Bring mixture to a boil then turn down the heat simmer for 15–20 minutes, until the chili starts to thicken.
Stir in the kale and remove the chili from the heat.
Remove squash from the oven and divide between two serving plates, inside facing up (to form a “boat”).
Scoop the desired amount of chili into each bowl.
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.
Ingredients
Directions
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Place the squash on the parchment-lined baking sheet with the inside facing down.
Bake for 20–25 minutes (until a fork can easily go through the thickest point).
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.
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.
Add the garlic and cook for another minute.
Add the diced or crushed tomatoes, kidney beans, white beans, and vegetable broth. Stir well.
Add the cumin, Ancho chili powder, garlic, salt and black pepper, if using.
Bring mixture to a boil then turn down the heat simmer for 15–20 minutes, until the chili starts to thicken.
Stir in the kale and remove the chili from the heat.
Remove squash from the oven and divide between two serving plates, inside facing up (to form a “boat”).
Scoop the desired amount of chili into each bowl.
Garnish with cilantro, nutritional yeast, and crushed red pepper flakes, if desired.