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About the Dish

  • Baby Pumpkin

    Baby Pumpkin

  • PeachDish Salt

    PeachDish Salt

  • Onion


  • Spring Onion

    Spring Onion

  • Carrot


  • Celery


  • Roasted Red Peppers

    Roasted Red Peppers

  • Merken Seasoning

    Merken Seasoning

  • Mixed Cooked Beans

    Mixed Cooked Beans

  • Sour Cream

    Sour Cream


Please read entire recipe before beginning.
Cut a very small slice off the bottom of each pumpkin so that it will sit upright. From the stem end, cut a “lid” about one-fourth of the way from the top of each pumpkin. Use a spoon to pull out the just the seeds and their coating. Next, use the spoon to scrape out about 1/2 cup flesh from the rim and inner bowl of the pumpkin; reserve. (The seeds can be cleaned dried and roasted for a tasty snack!)
Rub olive oil into all of the exposed squash flesh, including the caps, and season with a total 1/2 teaspoon PeachDish salt. Place on a heavy baking pan, with the ‘bowls’ upside down and the caps cut-side down on the pan. Roast 20-25 minutes, or until the flesh on the lids is tender. Remove the lids and continue to roast the ‘bowls’ 10-15 minutes more, or until tender.
While the squash is roasting, prepare your mise en place: Peel and dice onion. Peel and mince garlic. Chop green onions, keeping greens and whites separate. Dice carrot. Dice celery. Dice roasted pepper. Roughly chop reserved 1/2 cup squash flesh.
Heat a heavy-bottomed saucepot over medium heat. Add cooking oil. When the oil is hot, add onion, garlic and green onion whites. Cook while stirring 1-2 minutes, or until onions start to become translucent. Add carrots and celery, and cook while stirring 4-5 minutes more.
Add roasted pepper, reserved squash flesh, merkén seasoning (please note that the 1 tsp provided will make a somewhat spicy chili) and nutritional yeast to the onion mixture, then stir in beans and water. Increase heat to high, bring to a heavy simmer, then reduce heat to low. Cook 10-15 minutes, stirring occasionally. Taste chili and adjust seasoning as desired.
Spoon chili into roasted pumpkins. Top with sour cream and chopped green onion greens.