Chili with Squash Two Ways
This chili replaces canned tomatoes with pumpkin purée and I’ve doubled down on squash with the addition of cubed butternut squash.The result is a beautiful, orange-hued savory stew with warming spices perfect for cooler temperatures.
Ingredients
- 2 Tbsp Olive oil
- 1 large yellow onion medium diced
- ½ tsp sea salt plus more
- 1 lb ground beef (sub Beyond Meat or another vegan meat option to make this vegan)
- 2 cloves garlic minced
- 3 Tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp red pepper flakes (half or omit if you don't like spice)
- ½ tsp cayenne pepper
- ¼ tsp ground cinnamon
- 1 14 oz. can white bean of choice drained and rinsed
- 1 14 oz. can unsweetened pumpkin purée
- 1 quart chicken stock (sub veg stock for a vegan option)
- 1 medium butternut squash peeled and cut into ½' cubes (about 4 cups of squash)
- ¼ cup balsamic vinegar (plus more for seasoning)
Instructions
- In a large stock pot or Dutch oven, heat the olive oil over medium heat on the stove. Once the oil is hot, add the onions and salt and cook until translucent (about 5 minutes).
- Add the beef or beef alternative to your pot, using the back of your spoon to break it up into small crumbled bits and cook until it’s browned. Stir in the garlic, cumin, paprika, turmeric, red pepper flakes, cayenne pepper, and cinnamon and cook until fragrant (about 1 minute).
- Stir in the beans, pumpkin purée, stock, and butternut squash and turn the heat on the stove up to high to bring the contents of the pot to a boil, then reduce heat to a simmer. Cook until the squash is fork-tender and the liquid is reduced and thickened (about 30 minutes).
- Stir in the balsamic vinegar and season with additional salt and vinegar to taste. Serve topped with sour cream or plain yogurt and optional herbs of choice.