Pumpkin, butternut squash, carrots and kidney beans makes the perfect Harvest Chili for any chilly evening.
Daylight saving time has come to an end, which means it’s getting dark earlier in the day which also means we are hungry and ready for dinner at about 4:30pm! Well lucky for you this is the perfect recipe for those chilly winter months and lasts a few days in the fridge so you can have some leftovers. Usually when someone says chili recipe you think tomatoes and beans, which are truly some of the best base ingredients for a chili recipe. This recipe has another surprising addition, PUMPKIN.
Some people think that pumpkin should only be used in sweet creations like cookies and bread and coffee drinks, but that would be a travesty. Pumpkin is such a great fruit (yes I said fruit!) that can be modified and mixed with sweet partners or savory ones.
Reasons we love this chili recipe
- Very easy to whip together, less then hour!
- Loaded with veggies from pumpkin, butternut squash and carrots
- Adaptable to vegetarian, paleo or even Whole 30
- Hearty meal option with meat and beans
Can chili be frozen?
Yes, 100% chili can be frozen. That is one of the benefits of this recipe or any chili recipe is that you can pop it into freezer cubes or even in a ziplock bag and save it for dinner down the line.
What if I don’t have a large enough blender?
If you do not have a large enough blender to place everything into and blend, you can either blend it in small batches and add to the ground beef or even use a food processor or hand blender. Just looking to get all the ingredients purified before it goes into the ground beef.
How do I make this vegetarian?
This Harvest chili recipe would be so easy to swap into a vegetarian dinner. Just take the gourd beef out and replace with either Beyond beef/ veggie beef or even toss an extra can of beans into the chili to increase the protein.
Need something to pair with this amazing chili:
This Harvest Chili is filled with veggies and fall flavors the whole family will love!
- 4 cups chopped butternut squash
- 2 cups chopped carrots
- 1 tbsp oil
- 1 tsp salt
- ¼ cup tomato paste
- 4 cups chicken broth (separated)
- 1 can (15 oz) pumpkin puree
- ¼ cup coconut cream (or half and half)
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp dried parsley
- 1 tsp chopped rosemary
- 1 tsp ground sage
- 2 tbsp maple syrup
- 1 tbsp oil
- 1 lb. ground beef
- 1 can fire roasted tomatoes
- 2 cans (15 oz) kidney beans
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil and add chopped butternut squash, carrots, oil and 1 tsp salt. Toss to combine then roast for 25 minutes or until fork tender.
- Pour the butternut squash and carrots mixture into a high powered blender along with the tomato paste, 3 cups chicken broth, pumpkin puree, coconut cream, onion powder, garlic powder, dried parsley, rosemary, sage and maple syrup.
- Blend on high until smooth (if your blender has a “soup” button, I recommend using that).
- Place a dutch oven or large pot over medium heat and add 1 tablespoon of oil to the pot. Once the pot is warm, add ground beef and cook until browned. Add in the beans, tomatoes and blended veggies, then the additional 1 cup of broth.
- Bring chili to boil then turn the heat to low, cover and let simmer, stirring occasionally for 15-20 minutes.