Smoky Cauliflower Chili In Roasted Squash Bowls

Smoky Cauliflower Chili In Roasted Squash Bowls
4.5 from 2 ratings
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This is a hearty cauliflower and two-bean chili that has the perfect amount of smoky flavor. With every bite you get tons of flavor along with a bite of squash from the bowls it is served in. Your regular bowls are jealous!
Servings
4
servings
chili
Ingredients
  • 1 medium-sized cauliflower florets, diced
  • 1 tablespoon olive oil
  • 2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 4 acorn squash, halved and seeded
  • 1 tablespoon canola oil
  • 1/2 cup red onion, diced
  • 1 cup red bell pepper, diced
  • 1/2 teaspoon kosher salt
  • 2 cans (fifteen and a half ounces) beans, such as bush's black chili beans
  • 2 cans (fifteen ounces) diced tomatoes
  • sour cream, for topping
  • shredded cheddar cheese, for topping
  • chives, for topping
Directions
  1. Preheat oven to 425 degrees F.
  2. In a medium sized bowl toss cauliflower with olive oil, chili powder, and smoked paprika.
  3. Spread mixture on baking sheet and place in oven. Place squash halves face down on additional baking sheet and place in oven with cauliflower. Bake for 30-35 minutes until squash is tender and cauliflower nicely roasted and remove from oven.
  4. In large stockpot, heat canola oil over medium heat and add red onion and bell pepper, cooking until softened. Add salt, beans, tomatoes, and roasted cauliflower, stirring to combine. Bring mixture to a boil and decrease heat to simmer for 10 minutes. Spoon chili into cooked squash halves and serve with toppings.
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