This is a great way to get some extra nutrients like fibre, Vitamin C, potassium, Vitamin A, magnesium into a dish - especially for those who don't think they like squash! This is a super versatile chili - it uses pinto beans, but you could use any kind you like; kidney, black, cannellini or even chick peas. And you could also throw in just about any veggie from your Fresh City bag.

Recipe by: Teaspoon of Spice
Serves: 6 cups
Prep Time: Quick & Easy


1 medium acorn squash

1 tablespoon extra virgin olive oil

1 medium red onions, diced

2 cloves of garlic, minced

1 large red bell peppers, seeded, skinned and roasted

1 small jalapeno pepper, seeded, skinned and roasted

1 (28 ounce) can diced ontario tomatoes, no salt

2 (15 ounce) cans of canned pinto beans, drained and rinsed

1 tablespoon chipotle chili powder

2 teaspoons ground cumin

0 plain greek style yogurt

0 medium cheddar cheese, shredded

0 cilantro

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1. Cut squash in half and scoop out seeds. Place cut sided down in a greased baking pan and roast for about 45 minutes (until soft) at 350 degrees F. Remove from oven and let cool 15 minutes. Remove soft flesh and mash in bowl. Set aside.

2. In a large stockpot, heat oil over medium heat. Sauté onion for 5 minutes. Add garlic and sauté another minute.

3. Chop up roasted peppers and add to pot. Sauté another minute.

4. Add squash, tomatoes, beans, chili powder and cumin. Stir well and cover; cook on medium-low heat for about 30 minutes.

5. Serve with dollop of plan Greek yogurt, shredded cheese and fresh cilantro.


Let chili sit in refrigerator overnight for the flavors to meld together. It tastes even better as leftovers!