The Best Fall Chili
This recipe for a fall chili is packed with fall harvest vegetables including pumpkin, butternut squash, sweet potato, beans, and more.
Servings: 6 servings
Calories: 230kcal
Equipment
- large pot
- wooden spoon
Ingredients
- 1 medium Sweet Potato peeled and cubed
- 1 cup Butternut Squash cubed
- 1 can Beans any type
- ½ can Chickpeas
- 1 medium Onion diced
- 2 cloves Garlic minced
- 15 oz Tomato Sauce
- 1 can Diced Tomatoes
- ½ cup Pumpkin Puree
- 1 teaspoon Salt and Pepper
- 1 teaspoon Coriander
- 1 teaspoon Paprika
- 1 teaspoon Chili Powder
Instructions
- Prepare the vegetables by chopping and dicing ahead of time.
- Then set aside. In a large dutch oven or stock pot, pour in the butternut squash, sweet potato, garbanzo beans, onions, and garlic.
- Add the tomato sauce and diced tomatoes, stir to combine.
- Bring the chili to a medium low heat, then add in the pumpkin purée and seasonings, then stir using a wooden spoon to combine. Cover and let simmer on a low flame for 2-3 hours, until the squash is tender.
Notes
Chop all the vegetables in advance, that way you can just throw it all into one large pot at once rather than stopping and chopping vegetable by vegetable.
Cook low and slow on the stovetop, or set the crockpot for a low heat. We don't want any burning!
If you want your chili on the thicker side, keep the ingredients as is, but if you want it a little thinner, add in ½ cup of water or broth.
Nutrition
Calories: 230kcal | Carbohydrates: 47g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 1307mg | Potassium: 1048mg | Fiber: 12g | Sugar: 8g | Vitamin A: 11652IU | Vitamin C: 22mg | Calcium: 140mg | Iron: 5mg
