Acorn Squash Chili Bowl

Ingredients

Makes four bowls

• 2 acorn squashes
  
• 1 tablespoon olive oil
  
• 1/2 cup chopped onion
  
• 1/2 cup chopped red bell pepper
  
• 2 cloves garlic, minced
  
• 1 tablespoon cumin powder
  
• 1 tablespoon chili powder
  
• 15 ounce can each of crushed tomatoes, kidney beans, black beans & yellow corn
  
• Salt & pepper to taste

Recipe

Cook the acorn squash in the microwave. Cut in half and seed, then slice off a small section of the rind opposite the cut surface to keep the squash bowl from rocking back and forth. Set aside. Prepare the chili: Sauté the onion, bell pepper and two cloves of garlic in olive oil until onions are translucent; about 6 minutes on medium heat. Mix in the crushed tomatoes, kidney beans, black beans, yellow corn, chili powder, cumin and salt & pepper. Cook on medium-low heat until heated through, stirring often, about 12 minutes. Set the cut squash bowls on a small plate or dish. Spoon the chili into the cavity of the squash. Garnish with sour cream, cheese or avocado and serve.