Autumn Pumpkin Chili

pumpkin-chiliThere is a crispness in the morning air, and the colors at the market begin to shift into golds and greens. this signals to me that it’s time for chili. I use a 7-quart dutch oven, which makes about 8 meals. The chili freezes well.

Ingredients:
2 pounds of ground beef (or other red meat), preferably grass-fed
1/4 cup cooking oil of choice (olive, coconut, ghee, etc)
4 cups of beef or vegetable stock
1 medium onion, diced
12 small-to-medium carrots, diced
2 small beets, peeled and diced
6 young stalks of fennel, diced
6 in-season mushrooms, sliced
1 small pumpkin, seeded and roasted
1 butternut squash, seeded and roasted
1 quart roasted tomatoes
2 tbsp paprika
2 tbsp cumin
1-2 tbsp sea salt (to taste)
Garnish: basil sprouts, thyme or toasted pumpkin seeds; and a dash of balsamic vinegar

Preparation
Warm the oil and then brown the beef. Add onions, carrots, beets and broth, and then cover and simmer on med-high until carrots are soft. Then add the rest of the veggies, cover again and simmer for another 10 minutes. Add the spices, stir thoroughly, garnish and enjoy. Makes 8 full bowls.

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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