Beef Chili in Acorn Squash Cups

One of the best ways to get healthier is to just add more vegetables to everything. They are full of vitamins, minerals and antioxidants that make our bodies function better; and consuming them in a variety of different colours ensures that we get all the different nutrients we need. This chili has lots of vegetables in it, then is served in acorn squash, which is particularly high in vitamins A and C.

Beef Chili in Acorn Squash Cups
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 1 lb extra lean ground beef
  • 2 cups tomatoes, chopped
  • 2 garlic cloves, minced
  • 1½ cups beans (I used half kidney and half pinto)
  • 1 red bell pepper, chopped
  • 1 cup vegetable or beef broth
  • 1 small onion, chopped finely
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne
  • 2 acorn squash
  • Optional serving toppings: grated cheese, sour cream, chopped cilantro or green onion and red chili flakes
DIRECTIONS:
  1. Preheat the oven to 375°. Slice the acorn squash in half and scoop out the seeds then lay them face down on a parchment lined baking sheet. Once the oven is heated bake them for 30 minutes or until soft all the way thorough- if a fork pierces down all the way to the skin easily then they are ready.
  2. Heat a large skillet over medium high heat then add in the beef, onion, garlic, chili powder, paprika, cumin, sea salt, black pepper and cayenne. Once the beef is slightly browned and there are no pink bits left add in the tomatoes, red pepper and broth. Turn the heat down to medium and let it simmer until all the excess liquid is evaporated and the vegetables are cooked through. Now stir in the beans and until heated through. Once the squash cups are ready, fill them with the chili and place them securely in small roasting pans or a large muffin tray and bake for 5 minutes, adding the cheese on now so it melts if so desired. Add any other toppings and serve in bowls.

 

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