Acorn Squash Chili Bowl

This bean and corn chili served with freshly cooked acorn squash is a warm and savory dish for cool weather days.


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


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.
A colorful and delicious looking picture of acorn squash cili bowl

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