Butternut Chili in Pumpkin Bowls

Butternut ChiliAdapted from Emily @ The Front Burner

Photography Beau Gustafson

Fall is a good time to sit on the back porch and eat some chili.  This recipe makes a few additions to the traditional chili and the pumpkin bowls are a tasty and beautiful part of the meal.



3 mini pumpkins

1 medium sweet onion, diced

1 pound of ground steak, browned

1 tablespoon olive oil

1 red bell pepper, diced

2 cloves garlic, minced

1 small butternut squash, cubed

2 cups black beans (1 large can), drained and rinsed

1 cup canned diced tomatoes

1 tablespoon chipotle chili powder

2 teaspoons cumin

2 teaspoons paprika

4 cups beef broth


Start by preparing the pumpkins by slicing the tops off about 3/4 of the way up and scoop out the insides.  Rinse and wash the seeds and season them to taste. I used a little garlic pepper.  Preheat the oven to 350 and then coat inside of the pumpkins with olive oil and sprinkle with sea salt and pepper. Once the oven gets to temp, put the pumpkins without the tops in the oven for 30 min. This is also a good time to put in the seeds, spread out on their own pan.

Then you can make the chili. In a large pot, add the oil and turn the heat to medium. Brown the ground steak, drain if needed, and add the chopped onion and minced garlic. Sauté for 5 minutes, then add the chopped pepper and butternut squash and cook for 12 minutes. Now you can add the black beans, diced tomatoes, chili powder, cumin, paprika, and broth and simmer on a low to medium heat for another 5 minutes.

Remove the pumpkins from the oven and fill the bowls 3/4 of the way full with the chili; place the pumpkins back into the oven without their tops for another 30 minutes.  Remember to check on your pumpkin seeds and pull them out when they’re nice and brown. When the pumpkins are done cooking, pull them out, put the lids on, and serve.  You can garnish the top with a few of the roasted pumpkin seeds as well.  Serves three.

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