Make: Pumpkin and Squash Chili

Pumpkin puree adds a sweet twist to this classic cold-weather dish.

Brrr, its cold outside! This recipe is great for these brutal January days. It’s hearty and spicy, yet sweet at the same time. And it’s packed with protein and fiber to last you throughout the day. The key to this recipe’s sweetness is replacing half of the crushed tomatoes with pumpkin puree. It’s a great change up on an old classic. If you like it even sweeter, try adding even more roasted butternut squash. Enjoy!

Pumpkin and Squash Chili
Serves eight

1 pound Ground beef
1 can (16 oz) Black beans
1 can (16 oz) Kidney beans
3 cups Beef stock
1½ cans (15 oz) Muir Glen Fire Roasted Tomatoes
1½ cans (15 oz) Pumpkin puree (not pumpkin pie filling)
1 cup Butternut squash, cubed
1 medium Yellow onion, diced
1 Red bell pepper, diced
1 Anaheim chili, diced
1/3 cup Fresh cilantro, chopped
1/3 cup Scallions, sliced
1 tbsp Fresh garlic, minced
1 tbsp Ground cumin
1 tbsp Dried oregano
1 tsp Chili powder
1 tsp Red pepper flakes (for heat—optional)
Sea salt and pepper, to taste

Directions
1.In a heavy pan, brown ground beef over medium-high heat until cooked thoroughly. Season with salt and pepper, to taste. While beef is cooking, rinse and drain beans until there is no more foam. Move beef and beans to a crock pot. Add tomatoes and pumpkin purée to crock pot.

2. In the same pan, sauté red pepper, Anaheim chili, and onions over medium heat until tender. Add garlic for last two minutes. (Add a touch of olive oil if ingredients start to stick to the pan). Add all dry spices to mixture and cook for an additional minute. If you desire less heat, do not add red pepper flakes. Add to crock pot.

3. In the same pan, add butternut squash and cook until edges start to brown. Add to crock pot.

4. Deglaze pan with beef stock and then add to crock pot.

5. Add fresh cilantro last. Cook for four hours on high heat or eight hours on low heat. Top individual servings with scallions and serve.

Per serving: 308 calories, 12g fat, 4g sat fat, 42mg cholesterol, 725mg sodium, 29g carbs, 10g fiber, 20g protein

>> For more Be Well Philly recipes, go here.

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Maura Manzo is a yoga teacher and health coach specializing in integrating diet, health and wellness. She supports others in becoming their best possible selves. Maura is available for private instruction and coaching, as well as on-site corporate classes and speaking engagements. She is co-creator of the Beyond Asana 200-Hour Yoga Teacher Training and the Art of Letting Go: Maya Tulum Mexican Yoga Vacation. Learn more about her teaching schedule, coaching practice and yoga trainings at www.mauramanzo.com.

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  • Sarah

    This recipe looks great except part of it is missing! There is nothing that says when to add the fire roasted tomatoes, the pumpkin or the chiles. Please publish the full recipe so I can make it! Thanks!

    • Emily Leaman

      You’re right, Sarah! Our apologies. We’ve updated the recipe, so you should be good to go. Please, tell us how it turns out!!

      • Sarah

        Thanks, Emily! Can’t wait to try it now :)