Acorn Squash Chili
By (Published: )
Prep Time Cooking Time Servings
1 person
  • 2 tbsp. coconut oil
  • 1-14 oz. can kidney beans
  • 1-14 oz. can garbanzo beans
  • 2-14 oz. cans diced tomatoes
  • 1 acorn squash, halved
  • 2 c. leeks, chopped
  • 1 c. carrots, chopped
  • 2-4 garlic cloves, crushed
  • 1-2 tsp. chili powder
  • 1 tsp. cumin, ground
  • 1/2 tsp. coriander
  • 1 bouillon cube

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1. Preheat oven to 350-degrees. Wash and rinse the squash. Use a sharp knife to cut in half across the middle. Place each of these halves cut-side down on a cutting board. Slice each half into three slabs of approx. equal size.

2. Fill a large roasting pan to one-inch deep with water, and place these squash pieces on their sides, in the water. Transfer roasting pan into preheated 350-degree oven and bake for 30 minutes or until tender. Once done baking remove pan from oven, drain water, then set aside to cool to room temperature.

3. Wash the leeks and carrots, then chop, and set aside in a small bowl. Heat the oil in a large soup pot, add the veggies and sauté for 7-8 minutes, stirring often. Add the crushed garlic and sauté for another 2-3 minutes. Now add the beans, tomatoes, seasonings and bouillon, then lower heat to simmer for 20 minutes. Cut the cooled squash into cubes and 'spoon' out of baked rind-shell, then fold cubes into the chili mixture.

4. Chili is now ready to serve immediately, or simmer longer if desired.

Suitable for these diets:

Vegetarian Vegan

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