Acorn Chili Recipe

1. Roast and scoop

Preheat oven to 400°F (200°C). Halve the acorn squash crosswise and scoop out seeds. Rub cut sides with 1 tablespoon olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a rimmed baking sheet lined with parchment and roast 30–40 minutes until tender when pierced with a fork. Let cool slightly, then scoop flesh from skins and roughly mash or chop into 1/2-inch pieces. Reserve skins if you want to use as bowls.

2. While the squash roasts, heat remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Peel and dice the onion; mince the garlic; seed and dice the red bell pepper; finely chop the jalapeño (remove seeds for less heat). Add the onion and a pinch of salt and cook 5–7 minutes until translucent and starting to brown. Add the bell pepper, jalapeño and cook 3–4 minutes until softened. Stir in the garlic and cook 30–60 seconds until fragrant.

3. Add the tomato paste to the pot and cook, stirring, 1–2 minutes to caramelize slightly. Stir in the crushed tomatoes, vegetable broth, cooked black beans and kidney beans. Add the roasted acorn squash pieces and gently stir to combine.

4. Stir in ground cumin, chili powder, smoked paprika, dried oregano, ground coriander and chipotle powder. Add the remaining 1 tsp salt (adjust later) and 1/4 tsp black pepper. Bring the pot to a low simmer, reduce heat to low and simmer uncovered 20–25 minutes to let flavors meld and chili thicken, stirring occasionally. If it becomes too thick, add up to 1/2 cup additional broth or water.

5. Taste and adjust seasoning: add up to 1/2 teaspoon more salt, more chili or chipotle for heat, or a splash (1–2 tsp) of maple syrup for balance. Stir in 1 tablespoon apple cider vinegar and the juice of the lime to brighten flavors.

6. Remove from heat and stir in chopped cilantro (reserve a little for garnish). Let rest 5 minutes before serving so flavors settle.

7. Ladle chili into bowls or roasted squash halves if using as bowls. Offer optional toppings: sour cream, shredded cheese, toasted pepitas and sliced green onions. Garnish with extra cilantro and a lime wedge.