Sunday, October 24, 2010

Black Bean Chili in Squash Bowls

Here is a fun serving idea that is perfect for the fall season! If you like chili and squash, this is delicious recipe. I was especially happy with the flavor of the black beans and the savory seasonings. It was delicious and the bowl is edible!


I was able to find Sweet Dumpling squash at my local grocer and you could likely find them at your farmers' market as well. Otherwise, I'm sure any small squash would work.


I had never made Sweet Dumpling squash before and the taste and texture reminded me very much of Acorn squash. Scooping out bits of squash made the chili even tastier!


We did have a light frost this past week and most of the tender annuals are gone but I still have a few blooms hanging on. I'm sharing this mosaic and recipe at Seasonal Sundays at The Tablescaper and Mosaic Monday at Little Red House.


Black Bean Chili in Squash Bowls
Recipe adapted from The Philadelphia Inquirer
Printable Recipe

Makes 4 servings

4 small sweet dumpling or other small winter squash
1 tablespoons olive oil
1/2 cup red onion, chopped
3 cloves garlic, minced
1/2 teaspoon dried cumin powder
1/4 teaspoon dried coriander powder
1/4 teaspoon fennel seed, crushed
1-1/2 cups cooked black beans (I used one can, rinsed well)
1 teaspoon Chipotle chili in Adobo, canned or dried
1/2 stalk celery, minced
1/2 roasted red pepper, skinned, seeded, and minced
1/2 teaspoon thyme leaves
3 plum tomatoes, chopped coarsely
1/2 cup water
Salt and pepper to taste
3 leaves fresh basil, minced

1 avocado, peeled, pitted and chopped for garnish

Preheat the oven to 375 degrees.

Pierce each squash with a knife and place on an oiled baking sheet. Cook for about 20 minutes or until just a bit softened. Remove from oven and let cool until not too hot to handle. Cut off the top (stem end) of each squash and reserve. Scoop out the seeds and stringy flesh very carefully - taking extra care not to cut into the bottom of the squash. You can save seeds for roasting, if desired. Season the flesh of each squash with a bit of salt and pepper. Return the squash, cut side down, to baking sheet and continue to cook until it softens and the edges are browned. They must be cooked through, but should still retain their shape and structure.

2. Meanwhile, warm the olive oil in the bottom of a large sauté pan and add the onion and garlic. Cook over medium heat until the onion is softened and browning. Add the cumin, coriander, and fennel seeds and cook a few minutes more to toast the spices slightly. Add the beans, chipotle, celery, thyme, and tomatoes and simmer for ½ hour to 45 minutes, adding as much water or stock as needed to keep from sticking. Stir often. Beans can be more or less soupy, as desired. Season well with salt and fresh pepper. Stir in basil before serving.

3. To serve, cut just a thin slice off the bottom of each squash to allow it to sit on the plate securely. Place squash on platter or individual plates. Fill with warm beans. Set the lid askew or alongside as garnish if desired. Top with chopped avocado.

64 comments:

  1. What a beautiful presentation Susan, and I know it tastes great too:@)

    ReplyDelete
  2. It's so funny I was going to write those exact words..:) So I will add..C'est si beau Nana Susan:)

    ReplyDelete
  3. Love this recipe Susan!!! It's all about the presentation!! Have a great week :)

    ReplyDelete
  4. Looks so beautiful!!! The flavors sound amazing, too!

    ReplyDelete
  5. Hi Susan - your posts never fail to tempt the senses. What a lovely presentation - I've never seen these squash, but I will certainly be looking for them now.

    :)
    ButterYum

    ReplyDelete
  6. Never saw a squash like that, I'll have to look. Makes a gorgeous presentation! We love black beans, haven't had it as a chili, so now I will, thanks for the recipe, Susan!

    ReplyDelete
  7. Such a pretty dish! I just made stuffed zucchini for dinner tonight. This recipe is very appealing.

    ReplyDelete
  8. Sounds delicious and looks too god to eat. Thanks for the recipe.

    ReplyDelete
  9. Yummy and beautiful!
    Thanks for visiting me.

    ReplyDelete
  10. How pretty! Looks beautiful and yummy!

    ReplyDelete
  11. So yummy, thanks for sharing the receipe.

    ReplyDelete
  12. Stunning photos! I would love to find these squash & try this :-)

    ReplyDelete
  13. Very pretty photos and great presentation. Thanks for the receipe...always love black bean chili.

    ReplyDelete
  14. Those are the prettiest bowls I've ever seen...love the pairings of food and leaf and flower in your mosaic.

    ReplyDelete
  15. Looks too pretty to eat in those little squash bowls. Delicious.

    ReplyDelete
  16. Mmmm! This looks delicious! I wish I'd had this recipe a couple of days ago for a family member's birthday!

    ReplyDelete
  17. Oh my, I'm finding it very difficult to look at the soup when all I can see are the goodies on the side! Let's skip straight to dessert and have some Apple Tart!

    ReplyDelete
  18. I have never had sweet dumpling squash before, but they are the cutest little squashes and how cute as bowls. I do love black bean soups and the avocado garnish sounds so good. As usual your photos are so beautiful as well as your presentation. Joni

    ReplyDelete
  19. Oooh, this looks both pretty and yummy. Delish! I love the combo of beans and squash.

    ReplyDelete
  20. beautiful presentation and tasty recipe....what more can you ask for? i love it!

    ReplyDelete
  21. Beautiful preparation. Looks yummy.

    ReplyDelete
  22. Never heard of sweet dumpling squash either but it is cute and what an excellent idea!!!

    ReplyDelete
  23. I've been looking for a chili recipe without meat, and you've provided it! I love the presentation in the squash. Gorgeous, Susan.

    ReplyDelete
  24. This recipe is just perfect- so healthful! I have plenty of those little squash- they make such cute little bowls. Thanks!

    ReplyDelete
  25. That squash is new to me - but what a clever idea!

    ReplyDelete
  26. Now this is a great presentation. I love the colors and the squash vessel and I love the color of the dish you used as well.

    ReplyDelete
  27. Sounds yummy and it is rendered so lovely in the pics...Wishing you well! Cathy

    ReplyDelete
  28. This looks beautifully delicious! Gorgeous mosaic,
    Kathy

    ReplyDelete
  29. What a lovely healthy meal!! Stunning!

    ReplyDelete
  30. Ummm, the 'bowl' makes this a most unique presentation. Very pretty, indeed..

    ReplyDelete
  31. wow I love the chilli idea and the way your served it is adorable bravo :-)

    ReplyDelete
  32. wow I love the chilli idea and the way your served it is adorable bravo :-)

    ReplyDelete
  33. For 2 days last week I woke to frost on the roof of my garage but my tomato plants are still green as is most of my garden in raised beds. (I live 2 blocks from the lake). this recipe looks delicious and it looks to be vegan for the most part! Yay! thanks for another good one.

    ReplyDelete
  34. what a cute idea! I have never thought of using a squash as a bowl!

    I love your photos- sooo great!

    ReplyDelete
  35. Wow, that makes for such a beautiful presentation. Nice! And by the way, I have family along Lake Michigan in various parts of Wisconsin (Milwaukee, Sheboygan)--love that area.

    ReplyDelete
  36. Absolutely dreamy. Your artistic touch is so stimulating and motivating and your culinary expertise leave me wanting. YUM!
    :)
    Valerie

    ReplyDelete
  37. Wow, I love this idea. I bought a few dumplings at the market on Saturday and have been trying to decide what to do with them. Such a pretty presentation.

    ReplyDelete
  38. Those squash bowls are absolutely delightful -- and the chili looks delicious. What a great idea!

    ReplyDelete
  39. Everything you do is magazine worthy! But this delight really sould be a cover shot.
    Beautiful and delicious... perfect!
    Yvonne

    ReplyDelete
  40. Susan you never cease to amaze me! Not only do you have such delcious recipes but you always have such a pretty way to serve them! Thye are works of art as well as culinary delights!

    ReplyDelete
  41. Susan what a beautiful presentation each and everyday...

    I will certainly try this recipe soon!
    Once again thank you~

    Sue

    ReplyDelete
  42. Good dish for a cold day. I love how you perfectly carved the top part of the squash. Great presentation.

    Now, you made me think of making this dish.

    ReplyDelete
  43. Beautiful photos!!
    U truly love photography and am excited with all the deliciousness pictured here!!

    ReplyDelete
  44. Oh my goodness...I just bought four of these the other day and I have never cooked with them either. This is gorgeous and they do make pretty bowls :)

    ReplyDelete
  45. Ooooh I love black bean chili! But those squash bowls are SO pretty :) This looks fabulous :)

    Sues

    ReplyDelete
  46. Great presentation Susan. I bought a few dumplings at the farmers market and have been using them for my fall display. The black bean chili sounds wonderful! I'll soon be turning my decor into squash bowls ;o)

    ReplyDelete
  47. Your wonderful squash gnocchi with spinach was a huge lifesaver when a vegetarian stopped by unexpectedly... I think I should have a little of this around next time... lovely recipe and the squash bowls are a great idea!

    ReplyDelete
  48. What a beautiful way to serve! Full of flavour and healthy too! I can imagine just how sweet the squash must be, with the flavours from the fillings, must be delicious!

    ReplyDelete
  49. Wow!
    This may be too pretty to eat!

    Thanks so much for being a part of Seasonal Sundays.

    - The Tablescaper

    ReplyDelete
  50. Susan questa presentazione è favolosa!!!!!!!!!!sempre bravissima!!!!

    Biscotto Grancereale è questo:
    http://www.grancereale.it/#/grancereale-biscotti-barrette-cereali-e-cracker/BISCOTTO_CROCCANTE

    non sò se riesci a trovare qualcosa di simile.

    Grazie della visita! a presto!

    ReplyDelete
  51. A lovely, tasty and healthy recipe, Susan! But most of all, such a fun presentation!

    ReplyDelete
  52. I have a few baby squash sitting around that would be just PERFECT for stuffing. The sweetness of the squash goes so wonderfully with the spicier chili. Love this.

    ReplyDelete
  53. This chili in the squash looks so fabulous! I love this.

    ReplyDelete
  54. I LOVE sweet dumpling squash but other than baking it and turning it sweet with brown sugar (recipe is on my blog) I haven't known what to do with it.

    My family loves chili and squash, so they would probably like to try this as well. Looks very good and thanks for the idea. I've just become your newest follower.

    ReplyDelete
  55. wonderful photos Susan!Looks so pretty,thanks for sharing this recipe...kisses

    ReplyDelete
  56. How cute is this?! A few area food bloggers & I did a farmers' market thing this summer for an I Can't Believe It's Not Butter promotion. One of the dishes we created was these darling 8-ball squash (that's what the grower called them) that we filled with a savory grassfed beef & rice mixture. It was so delicious and I just loved the presentation. This is very similar, and it's just darling. I would eat lunch or dinner at your home anytime!

    ReplyDelete
  57. A light frost-ahhh! A squash filled meal. Beautiful.

    ReplyDelete
  58. Don't know how I missed this post - so very cleaver!! Looks amazing - love your creativity!!

    ReplyDelete
  59. Love these banana muffins and especially the inclusion of cream cheese and a little pumpkin; can't think of a better treat for fall!
    Also the presentation of the bean chili in the squash!

    ReplyDelete
  60. I was just rummaging through your blog posts and came upon this. Wow! I love this. Not only have I been looking for a recipe to serve in a squash (Dorie Greenspan's Meal in a Pumpkin is high on my list), but this is the smaller scale that I like and the squash are just beautiful! So glad I found this!

    ReplyDelete

I appreciate your comments! I turned off Anonymous comments due to spam. If you need to contact me regarding a recipe, please use my email address found under About Me in the tool bar at the top of the page.