Fall Flavors: Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

A half of a roasted acorn squash makes the perfect vessel to hold my Turkey, Sweet Potato, & Black Bean Chili.  It's filled with the fall flavors we love and brings on the Autumn comfort vibes!

Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

When fall arrives, I find myself craving all the cozy seasonal flavors. I eagerly scour my local grocery store, waiting for the first sight of squashes, pumpkins, and sweet potatoes. These ingredients bring me comfort in every form—whether in a salad, soup, roasted, or as part of a hearty bowl of chili. Recently, while browsing Instagram, I stumbled upon a video where someone halved an acorn squash, roasted until beautifully browned and tender, and then used it as a bowl for chili. I’ve seen bread and pumpkin bowls before, but never thought of using an acorn squash. I knew I had to try it. And here we are!

This chili is made with turkey meat to keep it on the healthier side, though you can easily substitute beef if you prefer. Sweet potatoes and black beans add a wonderful complement, pairing beautifully with the roasted squash. The chili offers a mild heat from jalapeño, but you can easily adjust the spice level to suit your taste. While there are a few steps involved in making the chili and roasting the squash, it's simple to prepare and makes for a perfect weekend meal. Trust me, it’s worth it!  

This dish embodies the essence of comfort food. With each bite of the chili, followed by the roasted squash, you experience a perfect blend of flavors that is simply heavenly. I truly hope you enjoy it!

Enjoy!

What Ingredients do I need?

Pantry items

• chili powder
• ground cumin
• paprika
• dried oregano
• canola oil
• crushed tomatoes
• black beans (2 cans)

Protein

• ground turkey or beef if you prefer

Vegetables

• onion
• garlic
• red bell peppers (2)
• jalapeno
• sweet potatoes
• acorn squash

Other

• beer - any kind (1 can or bottle)

Substitutions and Variations

• Make your favorite chili recipe instead

• Use round small sourdough bread loafs as bowls buy cutting off the tops and hollowing out the insides.  

• Switch out the beans for red kidney beans

• Leave out the sweet potato

• Amp up the spice using more jalapeno, hot sauce, cayenne pepper, or red chili flakes

• Leave out the hot spice altogether

Kitchen Tips and Notes

• Start your chili first, or cook it ahead and reheat it.

• Roast the acorn squash right before you want to eat so it is nice and warm.

• Use caution and a sharp nice when cutting the squash in half.  They are tough to cut.

• To make the bowl vessels cut the squash from the top stem down vertically through to the bottom tip.

• Use a large metal spoon to scrape out the seeds and any stringy matter inside the middle of the squash.

• Using parchment paper on a baking sheet under the squash will help with clean up.

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Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

Chili servings:  10

Chili:
3 Tablespoon canola oil
2 lbs ground turkey
1 onion, diced
4 cloves garlic, minced
2 red bell pepper, seeded and diced
1 jalapeno, seeded and finely diced
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon paprika
1 Tablespoon dried oregano
1 28oz can crushed tomatoes
1 bottle of beer
3 cups chopped sweet potatoes, peeled and diced
2 cans black beans, drained and rinsed

Acorn Squash:

acorn squash - each squash will make 2 serving bowls.  Buy as many as needed. 

canola oil

salt & pepper 

Chili Preparation: In a large Dutch oven heat the oil over medium high heat.  Add the ground turkey and onion, cooking about 5 minutes.  Add the garlic, bell pepper, and Jalapeno and cook 5-10 more until meat is cooked through and veggies are crisp tender.

Add the chili powder, cumin, paprika, oregano, crushed tomatoes, beer, and sweet potatoes.  Bring to a boil, then reduce heat to low and simmer for 30 minutes.  Add the black beans and cook an additional 10 minutes.  Test the potatoes, they should be fork tender.  If not, cook an additional 5 minutes.

Acorn Squash Preparation:  Preheat oven to 400F.  Cust the squash in half and scrape the seeds out using a large spoon.  Drizzle with canola oil and sprinkle with salt & pepper on the cut sides.  Place parchment paper on a baking sheet and place the squash cut side down.  Roast for 30 minutes or until they are fork tender.  If you want the squash more caramelized, turn them right side up and roast an additional 10-15 minutes.  

To serve:  place 1/2 acorn squash on a plate or in a large bowl.  Ladle the turkey chili into the squash.  Garnish with chili toppings.  Serve.

adapted from Diane Morrisey - Instagram