A warm hearty stew on a cold evening during this season is so amazingly satisfying, especially if you’ve been ham and turkeyed 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 the 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)
- 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
- lime wedges
- chopped cilantro
- chopped onion or diced scallions
- sour cream
- shredded cheese
- diced fresh avocado
- Heat olive oil in pot. Sauté garlic and onion on medium heat until soft.
- Then add ground beef and brown, cooking through.
- Add carrots, yellow squash, zucchini and bell pepper. Sauté, tossing mixture for about 5-7 min.
- 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.
- 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)