Tasty Fall Chili

This is a good base chili to tweak as you go. We added ground beef but feel free to omit. The two habeneros added a nice but very present heat. Reduce to one or try a jalapeno or cayenne in its stead. If you’re really feeling motivated fresh cornbread would be amazing with this!

Ingredients

• 1lb ground beef (ground turkey would be tasty as well)

• 1 onion, chopped

• 1/2 bunch green onions, choppped

• 2-4 garlic cloves, chopped

• Equivalent of 1 large red bell pepper, cored, deveined and chopped ( I used 4 jimmy nardellos)

• 2 medium carrots, diced

• 1-2 habenero or cayenne or jalapeno peppers, deseeded and chopped

• 2 cups diced winter squash, any variety

• I TBLS chopped fresh or dried oregano

• 3 TBLS chili powder

• 1 TBLS cumin

• 3 cups diced tomatoes (i used a mixture of heirloom and slicers)

• 2 cups beef or veggie broth (use chicken if using ground turkey)

• 2 cans red kidney beans

• Optional garnish: shredded cheddar, chopped green onions, chopped cilantro, sour cream, fritos

Heat the oil over high in a large heavy pot and add the meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps. Remove meat and then any excess juices from the pan.

Return dry pan to stove and add the onions, garlic, sweet pepper, and habanero. Cook for 5-8 minutes until onions are sweated. Then add oregano, chili powder, cumin and salt and pepper to taste. Stir to blend well. Cook for another 3 minutes or so.

Add the tomatoes, winter squash and broth to the pot. and then salt and fresh ground pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15-20 minutes (make sure winter squash is soft).

Add the drained beans and meat and cook, stirring occasionally, for 10 minutes longer. Serve in bowls topped with optional toppings.

Enjoy!