By: Katie Hunsberger

Fall Harvest Chili

 

Brown

            -2lbs. ground meat

(bison is my first choice, but beef or turkey would also work well) in a large sauté pan. 

Stir in

           -2 small palm-fuls chili powder (probably about 2 tablespoons)

           -1 small palm-ful cumin (about 1 tablespoon)

           -1 small palm-ful paprika (about 1 tablespoon)

Several shakes of cayenne (more if you like it spicy)

           -3-4 shakes of Saigon cinnamon

In a large soup pot, saute

          -1 whole onion, diced

          -3 whole bell peppers, seeded and diced

          -2 garlic cloves, minced

in cooking fat of choice (grass-fed butter is my go-to) until soft and translucent over medium heat.  Then, add

          -1 delicata squash, halved, seeded, and chopped (sub any starchier veggie, like sweet potatoes, butternut squash, etc.)

          -2 zucchini squash, chopped

          -1 yellow squash, chopped

Add the cooked ground meat followed by

          -1 large can of crushed tomatoes

          -1 large can of diced tomatoes (opt for a lower sodium version if possible)

 

[Note: This will yield a very thick, dense chili.  If you prefer a looser, liquid-ier chili, you can always add low-sodium chicken, beef, or vegetable stock (not to be confused with broth) after you’ve added the tomatoes.]

 

Reduce heat to a low simmer and cook for at least an hour, though the longer the better to let your fall flavors meld together.

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