Pumpkin Squash Chili

A warm hearty stew on a cold evening during this season is so amazingly satisfying, especially if you’ve been ham and turkey’d out. This squash chili is packed with this season’s best vegetables, quite filling, and a general crowd pleaser, especially when loaded with all the toppings!

This recipe can be tailored to a paleo diet(eliminate beans and dairy toppings), vegan or vegetarian (replace meat with additional beans of your choice), and this recipe is naturally gluten-free!

I’m still using my cooked pumpkin which I had frozen a month ago, but you can use any similar squash in this recipe that you like (ie. Butternut squash is also great in stew.) I prefer my Dutch oven for chilis, but any heavy bottomed large pot will do.  Ingredients are versatile for chilis, so feel free to eliminate some or add others.

This is also a fantastic recipe to freeze or refrigerate in portions, or even to gift!  I like storing soups in mason jars which hold about 2 servings each.  Soups are sometimes even better after a day or 2 anyway. Also, it’s so easy to just reheat and serve! (Makes about 10 servings)

Ingredients

  • 1 1/2 lb organic grass-fed ground beef
  • 1 onion diced
  • 2 garlic cloves crushed
  • 2 carrots peeled and diced
  • 1 yellow squash diced
  • 1 zucchini diced
  • 1 Bell pepper diced
  • 1 1/2 cup frozen or canned corn
  • 
2 cans diced tomatoes
  • 1 can tomato sauce
  • 2 cups cooked pumpkin (or other squash) puree in the blender if you like
  • 2 cups cooked pumpkin (or other squash) pureed in the blender for a smoother texture
  • 
1/2 cup organic ketchup
  • 1 cup broth (beef, chicken, or veggie) or just filtered water
  • 1 can black beans drained (if not using meat you can double or triple your beans with any variety ie. pinto or kidney beans too
  • 1.5 Tbs chili powder
  • 3/4 Tbs cumin
  • 1 1/2 tsp oregano
  • 1 1/2 tsp sea salt
  • pinch or more of cayenne pepper depending on how spicy you like it
Toppings

Ingredients

  • lime wedges
  • chopped cilantro
  • chopped onion or diced scallions
  • 
sour cream
  • 
shredded cheese
  • diced fresh avocado

Directions

  1. Heat olive oil in pot.  Sauté garlic and onion on medium heat until soft.
  2. Then add ground beef and brown, cooking through.
  3. Add carrots, yellow squash, zucchini and bell pepper. Sauté, tossing mixture for about 5-7 min.
  4. Then add canned tomatoes, tomato sauce, ketchup, broth or water, corn, beans, and all spices. Stir all together into meat and cooked veggie mixture. Heat until bubbling, then reduce to a simmer for at least 30 min.
  5. When ready to serve, ladle into bowls, squeeze in fresh lime to taste and top with your favorite garnishes! (Or package up for future meals in airtight containers)