Instant Pot Easy Chili Acorn Squash Bowls
Hole.Leeeee.Balls. Does being an adult mean you just constantly talk about how busy you are until you die? Because that’s all I’m doing lately. Last week was all travel and tomorrow I leave for Mexico then straight to Omaha. I haven’t even gotten fully excited about Mexico yet because I’m just wondering if our place has wifi and how much work I can get done on the flight there. How dumb is that? It’s my best friends 30th birthday and I’m thinking about how the hell I’m going to learn to edit a podcast by Saturday. I suck.
As I was driving yesterday and constantly checking my elevated heart rate on my Fitbit to see if my heart would soon explode, I kept wondering how people with kids do it. I’m in a constant state of stress now that the holidays are right around the corner and the anxiety is punching me in the face. And we aren’t even buying presents this year. SCORE! But how do people with children do it? My friends with kids all say they just drink to deal with the stress. But what if I don’t really drink? Does that mean I’ll just turn to chocolate to deal with the stress if I ever make the mistake of birthing a human? The chocolate part sounds delightful, but destructive at the same time. I think I need to download a meditation app. Or go on a Mexico vacation. OH WAIT!!!
Speaking of meditation, I need to get a book for Mexico. Any recommendations? Maybe I should just walk my ass down my stairs to find all the 14 books I’ve purchased for vacations then never finished. That would be the rational adult thing to do. But as we know, I’m not rational. If it’s not Twilight, I won’t finish it. Sad, but so very very true. I got through part of 50 Shades but then I felt weird sitting next to a person on a plane, farting after stuffing their face with airport McDonald’s. If you’re ever going to make the terrible decision to eat McDonald’s, don’t let it be in an airport. Anywho, it feels weird getting the warm and fuzzies from 50 Shades next to a person who is creating their own version of warm and fuzzies. I hate flying.
I need to shave my arms. Prickly arms are annoying. But hairy arms are disgusting.
Ummmmmmm can we take a second to say WTFMATTLAUER!!? I TRUSTED YOU!! Except I knew he couldn’t be trusted when he said one morning that he doesn’t like when people cuss. Those people can NEVER be trusted. Ever. But for real. I watched that man lose his hair for more years than I care to count and he deceived me. He deceived us all! The bastard.
I think this post sums up the state of my brain at the moment. I’ll stop there.
Instant Pot Easy Chili Acorn Squash Bowls
- Yield: 4 1x
- 2 acorn squash, cut in half, seeds removed
- 1 pound ground beef
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 yellow onion, minced
- 3 garlic cloves, minced
- 2 (15 ounce cans) crush tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne
- salt and pepper, to taste
For the coconut sour cream:
- 1 (14 ounce) can of coconut cream
- zest of 1 lime
- juice of 1 lime
- pinch of salt
- cilantro, chopped, for garnish
- green onions, chopped, for garnish
- Pour 1 cup of water in the basin of an instant pot.* Place the rack in the basin of the instant pot and place 2 acorn squash halves in the instant pot. Secure lid, close off pressure valve then press high pressure and press the up button until it hits 13 minutes. Once it’s done cooking, use the quick release to let the pressure out. Remove squash, add 1/2 cup of water then add the other squash and repeat.
- Preheat oven to 325 degrees. Once squash is done cooking, cut the bottom of the squash to create a flat surface then place on a baking sheet, grease and lightly salt then place in the oven while the chili cooks.**
- Pour water out of basin, place the basin back in the instant pot then press the sauté button. Add the ground beef and break into small pieces. Once slightly browned, add the peppers, onions and garlic and combined. Then add the crushed tomatoes, spices and salt and pepper. Mix until all ingredients are combined. The press cancel, secure lid, close off pressure valve, press the chili button then press the down button until the time hits 20 minutes. Once it’s done cooking, use the quick release the let the pressure out.
- Mix together all the ingredients for the coconut sour cream.
- Add chili to acorn squash bowls, top with coconut sour cream, cilantro and green onions
* I have an 8 quart instant pot
** This step is totally optional, I just find that it keeps the squash warm while the chili cooks.
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Oh, Hi! I’m Juli.
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