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
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
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.
From the Organic Authority Files
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