Smoky Cauliflower Chili in Roasted Squash Bowls

Ready in
60 min


  • 1/2 head cauliflower, diced
  • 1 tbsp. Olive oil
  • 2 tsp. Chili powder
  • 1/2 tsp. Smoked paprika
  • 4 Acorn squash, halved and seeded
  • 1 tbsp. Canola oil
  • 1/2 cup Red onion, diced
  • 1 cup Red bell pepper, diced
  • 1/2 tsp. Kosher salt
  • 2 cans Bush's® Black Chili Beans (15.5oz.)
  • 15 oz. Tomatoes, diced
  • Sour cream, for garnish
  • Shredded Cheddar cheese, for garnish
  • Chives, for topping


Prep Time
10 min
Cook Time
50 min
Ready in
60 min
  1. Preheat oven to 425° F.
  2. In a medium sized bowl, toss cauliflower with olive oil, chili powder, and smoked paprika.
  3. Spread mixture on baking sheet and place in oven. Place squash halves face down on additional baking sheet and place in oven with cauliflower. Bake for 30-35 minutes until squash is tender and cauliflower nicely roasted and remove from oven.
  4. In a large stockpot, heat canola oil over medium heat and add red onion and bell pepper, cooking until softened. Add salt, beans, tomatoes, and roasted cauliflower, stirring to combine. Bring mixture to a boil and decrease heat to simmer for 10 minutes. Spoon chili into cooked squash halves and serve with toppings.