Black Bean Chili with Spaghetti Squash #SundaySupper

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Black Bean Chili with Spaghetti Squash

Black Bean Chili with Spaghetti Squash

Today’s Sunday Supper post is all about lean ground beef. I enjoy finding delicious tasty ways to change up my eating habits. About a year ago I decided to change the way I eat. I knew I couldn’t use the word diet anywhere or I would of sabotaged myself the first time I slipped up. I also knew that whatever I did it had to be long term which meant I had to change the way I cooked.

I sit at a computer all day and also have to had both of my knees replaced. It was all of the excuses I needed to settle for my weight gain over the last 10 years. Last year changing the way I eat let me loose almost 70 lbs.and I never felt like I was on diet! Dishes like this delicious Black Bean Chili with Spaghetti Squash is one of the ways I did it. I now only buy ground beef that is 93% lean. I always try to get additional vegetables in what I eat as well. I think you will be surprised to see how tasty chili is over spaghetti squash.

Black Bean Chili with Spaghetti Squash

Have you ever cooked with dried peppers like the poblano pepper I used in this recipe? I love using them and it is a great way to amp up the flavor especially in your Mexican dishes. To use the dried peppers I soak them in warm water for at least 20 minutes to soften them up. Then I put it in the blender with a little more water. Pulse until the pepper is in very small pieces and it is ready to use. It will really add a ton of flavor without adding heat. I always buy the mild poblano peppers. You can skip adding them if you like but I would make a bet that once you try them you’ll find all kind of excuses to be using them.

5.0 from 1 reviews
Black Bean Chili with Spaghetti Squash
Author: 
Recipe type: Beef, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Black Bean Chili with Spaghetti Squash.
Ingredients
  • 1 lb. 93% lean ground beef
  • 1 28 oz. can tomatoes
  • 1 cup chopped onions
  • ½ cup diced peppers
  • 1 6 oz can tomato paste
  • 3 - 4 stalks celery
  • 1 dried poblano pepper
  • 1 28 oz. can water
  • 1 can black beans
  • 1 can corn
  • 3 tablespoons chili powder
  • ½ teaspoon oregano
  • ½ teaspoon cumin
  • salt and pepper
  • Spaghetti Squash
Instructions
  1. Put the poblano pepper in a bowl of water to soften for at least 20 minutes. After 20 minutes put in the blender with a little more warm water and pulse until the pepper pieces are really small.
  2. Brown the ground beef.
  3. Add the onions and saute with the beef about 5 minutes.
  4. Add the peppers and celery.
  5. Add the tomatoes and water.
  6. Stir in the tomato paste.
  7. Add the poblano pepper, chili powder, oregano and cumin. Cook for 30 minutes over medium heat.
  8. Cut the spaghetti squash in half. Remove the seeds. Place on a cookie sheet cut side down with about ¼ cup of water. Bake at 400 degrees for 30 - 45 minutes or until the squash is tender. Use a fork to remove the squash from it's shell.
  9. Rinse the beans and drain the corn. Add to the pot. Cook for another 30 minutes.

See all of the recipes the Sunday Supper family has made for you this week.
Appetizers, Soups, and Salads

Lean Ground Beef Recipes

Mains

Sandwiches and Wraps

Steaks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Black Bean Chili with Spaghetti Squash

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