Tomato Rice Chili in a Squash Bowl

Thank you to Hunt's Tomatoes for sponsoring this recipe.

It's that time of year again when people come over and gather. No, not for thanksgiving. To watch sports! Every weekend there are playoffs and tip offs, football and baseball and foosball. What? No foosball? OK, you got me. I don't know much about sports. But I know a whole lot about feeding the people that come over to watch the games.

 

I know typical sports-watching foods tend to be more snack-like but if people are going to be here for hours, I'm going to give them something that will satisfy them and it might even be healthy. Hey, that just makes it OK to have dessert. I also like the idea of it being somewhat self-contained and acorn squash make the cutest and most delicious bowls.
 

Whenever I'm cooking anything chili-like I tend to use canned tomatoes and Hunt's tomatoes is my first choice. They can shortly after harvest and flash steam the peels off their tomatoes instead of using chemicals like lye. And lye is definitely not a flavor I need in my chili. *

This recipe is quite simple with just a few ingredients but it all comes together in a tasty and satisfying meal. Go team! Or whatever. Enjoy!

Yield: 4 Servings

Author: Anita Schecter

Tomato Rice Chili in a Squash Bowl

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Recipe for a quick chili made with ground beef, rice and diced tomatoes served over roasted acorn squash.

Ingredients

• 2 Large acorn squash
• 1 Cup rice (I used basmati)
• 2 Tablespoons olive oil
• 1 lb. Ground beef
• 1 Onion, peeled and diced
• 1 Teaspoon cumin
• 1 Teaspoon garlic powder
• 1/2 Teaspoon dried oregano
• 1 14.5 oz. Can Hunt's Diced Tomatoes
• 1/4 Cup chopped scallions
• Salt and pepper to taste
• Grated Parmesan cheese for topping

Instructions

1. Pre-heat the oven to 400 degrees.
2. Slice each squash in half and scoop out the seeds. Drizzle with the olive oil, place on a baking sheet lined with parchment paper and roast in the oven for 40 minutes or until the squash is fork tender.
3. Add the rice and 2 cups of water to a pot. Bring to a boil, cover, reduce the heat to low and simmer for 20 minutes or until the rice is tender and the water has been absorbed.
4. Brown the ground beef in a pan along with the onion. Stir in the diced tomatoes, cumin, garlic powder, oregano and scallions. Stir in the cooked rice and season with salt and pepper to taste. Divide the beef and rice mixture evenly over each half of the roasted squash and top with grated Parmesan cheese.

Notes:

* Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.

This recipe was sponsored by Hunt's tomatoes. Thank you for supporting the products I love and use in my kitchen.