3-Ingredient Chilli Bean and Squash Bake

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Looking for a quick and easy meal? This 3-Ingredient Chili Bean and Squash Bake is perfect for busy weeknights. You can whip up a hearty, flavorful dish with just canned chili beans, diced squash, and shredded cheese. It’s a great way to use up leftover squash or try a new twist on classic chili.

This recipe is super flexible too. You can add ground turkey or extra veggies if you want. The best part? It all comes together in one baking dish, so cleanup is a breeze. Give it a try and see how simple and tasty cooking can be!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need for this simple 3-ingredient chili bean and squash bake:

1. Canned chili beans (15 oz can)

   • Substitute: Kidney beans + chili seasoning

2. Diced squash (2 cups)

   • Options: Butternut, acorn, or pumpkin
   • Substitute: Sweet potatoes or carrots

3. Shredded cheese (1 cup)

   • Options: Cheddar, Monterey Jack, or Mexican blend
   • Substitute: Vegan cheese for dairy-free version

You can easily adjust the amounts based on your preferences or the size of your baking dish. Feel free to add extra spices like cumin or chili powder if you want more flavor.

For a heartier meal, try adding ground beef or turkey. Vegetarians can use crumbled tofu or plant-based meat substitutes instead.

Don’t forget to season with salt and pepper to taste. You might also enjoy topping your bake with sour cream, chopped cilantro, or sliced jalapeños for extra zest.

Instructions

Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish.

Open the cans of chili beans and drain off any excess liquid. Pour them into the baking dish.

Peel and dice your squash into 1-inch cubes. Add the squash to the dish with the beans.

Mix the beans and squash together gently. Spread them out evenly in the dish.

Sprinkle shredded cheese over the top, covering everything.

Pop the dish in the oven. Bake for about 30-35 minutes.

Check if the squash is tender by poking it with a fork. It should slide in easily.

If needed, bake for 5-10 more minutes until the squash is soft.

Let the dish cool for a few minutes before serving. Enjoy your easy 3-ingredient meal!

Tips, Tricks & Storing

For extra flavor, try adding some spices to your chili bean and squash bake. A sprinkle of chili powder, cumin, or garlic powder can really jazz it up.

Short on time? Use pre-cut squash from the grocery store. It’s a quick way to get this dish in the oven faster.

Don’t have squash? No problem! You can swap it for sweet potatoes or carrots. They’ll give you a similar texture and taste great with the chili beans.

Want more protein? Toss in some cooked ground turkey or beef before baking. It’ll make your meal even heartier.

To store leftovers, let the bake cool completely. Then, pop it in an airtight container and keep it in the fridge for up to 3 days.

Freezing is easy too! Wrap individual portions in foil and freeze for up to 2 months. To reheat, just thaw overnight and warm in the oven.

For a crispy top, broil the bake for a few minutes at the end of cooking. Keep an eye on it so it doesn’t burn!

Try different cheeses to change up the flavor. Pepper jack adds a nice kick, while mozzarella makes it extra gooey.