Description
Hearty homemade chili served inside roasted pumpkins, topped with cheese, sour cream, and chives.
Ingredients
Scale
- 4 small sugar pumpkins
- 1 lb ground beef (or turkey)
- 1 can kidney beans
- 1 can crushed tomatoes
- 1 onion
- 2 cloves garlic
- 2 tbsp chili powder
- 1 tsp cumin
- 1 cup shredded cheddar
- 1/2 cup sour cream
- 1/4 cup fresh chives
Instructions
- Preheat oven to 375°F (190°C). Cut tops off pumpkins, scoop out seeds, and roast pumpkins for 25–30 minutes until just tender.
- In a large pot, sauté onion and garlic until softened.
- Add ground beef and cook until browned, then stir in chili powder and cumin.
- Add beans, tomatoes, and a little water; simmer for 30 minutes.
- Remove roasted pumpkins and fill each with hot chili.
- Top with shredded cheddar, sour cream, and chopped chives.
- Serve hot, letting guests scoop chili along with tender pumpkin flesh.
Notes
- For a vegetarian option, substitute ground beef with lentils or mushrooms.
- Adjust the spice level by adding more or less chili powder.
- Ensure pumpkins are small enough to serve as bowls but large enough to hold a good amount of chili.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Oven and stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pumpkin bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg