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This Harvest Chili is filled with veggies and fall flavors the whole family will love!

Harvest Chili


  • Author: Kelsey
  • Yield: 6 1x

Description

This Harvest Chili is filled with veggies and fall flavors the whole family will love!


Ingredients

Scale
  • 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

Instructions

  • 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.