Ancient Grain & Veggie Chili Stuffed Acorn Squash

Autumn has definitely arrived here... blustery winds so cold even the trees with their bright and crunchy golden red leaves shiver in their gusts. Dark comes early and so do the freezing temperatures. All this is the perfect storm for a warm, comforting bowl of the healthiest, coziest chili you can imagine. Curl up with this quick and easy dinner tonight!


Tip: I usually make this chili even faster and easier by using the cooked grains I make at the beginning of the week and store in my fridge for salads, soups, breakfast porridges...


Serves 2 {with leftovers!}

acorn squash {only $1.29 a piece at Trader Joe's!}

coconut oil




red bell pepper


vegetable broth

can no salt added organic fire roasted tomatoes

can kidney beans

can cannellini beans

Simply Organic vegetarian chili packet

Optional Toppings:



nutritional yeast

cashew cream


Preheat oven to 400°F. Cut acorn squash in half from tip to stem. Scoop out seeds and stringy flesh. Brush inside with a light coating of coconut oil. Place face down in shallow baking dish. Cook for 20 minutes or until tender enough to pierce with fork.

Cook quinoa and/or amaranth according to directions, making 1/2 cup of each. {Tip: Whole Foods Market has a blend of quinoa, amaranth, millet that tastes delicious and is gluten free! and cheaper than a bag of quinoa but just as, if not more, nutritious!}

Sautee veggies and garlic in small amount of coconut oil, adding vegetable broth when needed to avoid burning, until slightly cooked/slightly crunchy. Add veggies and garlic to cooked grain{s}, 1/2 can of each kidney and cannellini beans, tomatoes, chili packet and vegetable broth as needed. Bring to a boil then stir. Cover and finish cooking 10-15 minutes on a low simmer. Stirring as needed. 

Scoop chili in each half of acorn squash. Garnish with cilantro, avocado, pumpkin seeds and nutritional yeast or your favorite toppings! Enjoy!