Black Bean Chili in Roasted Acorn Squash

ACORN SQUASH
- Olive oil for the roasting pan and squash
- 3 acorn squash, about 18 ounces each
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- ½ green bell pepper, seeded and ribbed, diced
- 2 garlic cloves, finely chopped
- 8 ounces cremini mushrooms, quartered
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Two 15-to 19-ounce cans black beans, drained and rinsed
- One 15½-ounce can diced tomatoes in juice
- ½ to 1 canned chipotle chile in adobo, finely chopped, to taste
- 2 tablespoons chopped fresh cilantro
Instructions:
There’s nothing like spicy chili to warm you from the inside out.
- Position a rack in the center of the oven and preheat to 400°F. Lightly oil a roasting pan.
- To prepare the squash, cut each squash in half lengthwise and remove the seeds. Brush the cut surfaces with oil and season with salt and pepper. Place, cut sides down, in the roasting pan. Add ½ cup water and cover with aluminum foil. Bake until tender, about 45 minutes.
- Meanwhile, make the chili. Heat the oil in a large saucepan over medium heat. Add the onion and green pepper and cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 5 minutes. Stir in the cumin and oregano. Stir in the beans and the tomatoes with their juice and bring to a boil. Reduce the heat to medium-low and simmer until the tomato juices thicken, about 20 minutes. Stir in the chipotle, being judicious, and the cilantro. Season with salt and pepper to taste.
- Place an acorn half, cut side up, in each of 6Â bowls. Fill with the chili and serve hot.