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2-Ingredient Chili-Stuffed Pumpkin Bowls: A Magical Fall Feast

Chili-Stuffed Pumpkin Bowls
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A savory and satisfying meal where chili fills roasted pumpkin bowls. You get a complete dinner with minimal cleanup.

Ingredients

Scale
  • 2 small sugar pumpkins (about 2 lbs each)
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) diced tomatoes
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 2 tbsp chopped fresh cilantro

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the pumpkins in half and scoop out the seeds.
  3. Brush the pumpkin flesh with olive oil and place cut-side down on a baking sheet.
  4. Roast for 30-35 minutes until tender.
  5. While pumpkins roast, brown the ground beef in a large skillet.
  6. Add the onion, garlic, and bell pepper to the skillet. Cook for 5 minutes.
  7. Stir in the kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper. Simmer for 15 minutes.
  8. Flip the roasted pumpkin halves over and fill each with the chili mixture.
  9. Top with shredded cheese and return to the oven for 5 minutes to melt the cheese.
  10. Garnish with sour cream and cilantro before serving.

Notes

  • Choose pumpkins that are firm and feel heavy for their size.
  • You can use ground turkey or a plant-based meat substitute.
  • Leftover chili can be stored separately for 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/chili-stuffed-pumpkin-bowls-recipe/