Description
A hearty and seasonal dish featuring roasted pumpkin bowls stuffed with a flavorful chili filling.
Ingredients
Scale
- 2 small pumpkins
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the pumpkins and scoop out the seeds.
- Place pumpkins on a baking sheet and roast for 20 minutes.
- In a skillet, cook the ground beef over medium heat until browned.
- Add onion, garlic, and bell pepper. Cook until softened.
- Stir in black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Simmer for 10 minutes.
- Remove pumpkins from the oven and fill with chili mixture.
- Sprinkle cheese on top if desired and return to the oven for 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Use any type of ground meat or a plant-based substitute.
- Adjust spices to your preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 pumpkin bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 70mg
