A Warm and Healthy Chili Recipe with Grass-Fed Beef, Chickpea, and Butternut Squash

Image by Kimberley Stakal

When winter’s chill sets in and all you want for dinner is something hearty and wholesome, reach for this healthy chili recipe.

It has a bit of everything to make it a complete meal: protein, fiber, and nutrient-dense vegetables—and has a wonderfully subtle air of piney rosemary and spice. This grass-fed beef, chickpea, and butternut squash chili recipe will bring comforting warmth to even your chilliest of evenings this season.

Healthy Chili Recipe with Grass-Fed Beef, Chickpeas and Butternut Squash

Makes about 4 servings

Ingredients

2 tablespoons olive oil, divided
1/3 pound ground grass-fed beef
1 onion, chopped
4 cloves garlic, crushed
1 teaspoon dried rosemary leaves
1 teaspoon pumpkin spice
½ teaspoon sea salt
1 ½ cups cooked, mashed butternut squash or 1 (15-ounce) carton butternut squash puree
1 ½ cups chopped fresh tomatoes or 1 (15-ounce) carton chopped tomatoes
1 ½ cups cooked chickpeas or 1 (15-ounce) carton chickpeas
2 cups water or broth
½ cup chopped fresh parsley

Directions
Heat 1 tablespoon of the oil in a medium stockpot over medium. Add beef and cook until browned, stirring, about 3 to 5 minutes. Remove from stockpot with a slotted spoon and transfer to a bowl; set aside.

Drain stockpot and add the remaining tablespoon oil; add onion and cook until softened and light golden, stirring occasionally, about 5 minutes. Add garlic, rosemary, pumpkin spice, and salt; cook until just fragrant, stirring, about 1 minute.

Add butternut squash puree, tomatoes, chickpeas, water, and reserved beef to stockpot. Bring to a boil over medium-high heat; reduce to a simmer and cook, partially covered, until mixture is thickened, about 30 minutes.

Stir in fresh parsley and serve warm.

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Image by Kimberley Stakal