The Chef’s Table’s Acorn Chili
This dish was created by Chef Paul Friedman for The Chef’s Table in Houston for his vegan diners. Inspired by Texas chili, the squash acts as corn bread, soaking up all the delicious juices and spices.
Ingredients
- 4 medium acorn squash
- Olive oil
- All-purpose spice blend for sprinkling
- 1 large globe eggplant peeled and diced
- 8 ounces button mushrooms stemmed and thinly sliced
- ½ cup diced yellow onion
- ½ cup diced red pepper
- 2 cups diced tomato
- ½ cup chili seasoning
- 1 cup garbanzo beans
- 4 teaspoons minced garlic
- ¼ cup mango chutney
- Microgreens for garnish (optional)
Instructions
- Preheat the oven to 350°F.
- Slice off the top third of each acorn squash, deseed and coat the inside of the squash with olive oil and season with the all-purpose spice blend. Transfer the squash bowls and lids to a rimmed baking sheet. Bake for 20 to 25 minutes, or until the squash is tender. Increase the oven temperature to 425°F.
- Meanwhile, on a large rimmed baking sheet, toss the eggplant and mushrooms with 2 tablespoons of olive oil. Roast for about 15 minutes, or until beginning to brown in spots.
- In a large pot, heat 2 tablespoons of olive oil. Sauté the onions and peppers over moderate heat, stirring occasionally, until softened. Add the tomato, chili seasoning and roasted vegetables and simmer, stirring occasionally, until the tomatoes break down. Stir in the garbanzo beans and reduce the heat to low. Simmer for at least 15 minutes, stirring occasionally, until you have a thick stew.
- Scoop the chili into the acorn squash bowls. Garnish with a dollop of mango chutney and microgreens, if using. Enjoy!
Notes
Recipe and photo courtesy of The Chef’s Table.
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