Autumn Chili

Autumn Chili

When the weather starts to cool down, a big pot of chili is one of the easiest ways to turn seasonal vegetables into a warm, hearty meal. This Autumn Chili is made with ground beef, bone broth, pumpkin, beans, and plenty of fresh vegetables.

It’s a great recipe for using what’s in season or what you already have on hand. Cabbage and chard are a favorite combination, but you can easily swap in other vegetables from your CSA bag or farmers market haul.

Ingredients

  • 1 cup chicken or beef bone broth

  • 1 cup pumpkin purée

  • 1 cup cooked beans of choice, such as kidney, pinto, or black beans

  • 1 pound ground beef

  • 1–2 white or yellow onions, chopped

  • 6 garlic cloves, minced

  • 3 bell peppers of any color, chopped

  • 2 cups chopped vegetables of choice
    Cabbage and chard are a favorite combination.

  • 1 teaspoon chili powder

  • 1 teaspoon ground black pepper

  • 1 teaspoon paprika

  • 1 teaspoon cumin

  • 1 tablespoon dried parsley

  • 2 tablespoons salt

Slow Cooker Instructions

Sauté the ground beef in a skillet until cooked through.

Add the cooked beef, bone broth, pumpkin purée, onions, garlic, bell peppers, chopped vegetables, and seasonings to a 6-quart slow cooker.

Cook on high for 6 hours or low for 12 hours.

Once the chili has finished cooking, stir in the cooked beans. Adding them at the end keeps them from becoming too soft or overcooked.

Taste before serving and adjust the seasoning as needed.

Instant Pot Instructions

Sauté the ground beef until cooked through.

Add the beef, bone broth, pumpkin purée, onions, garlic, bell peppers, vegetables, and seasonings to the Instant Pot.

Use the Chili/Bean setting and cook until finished according to your Instant Pot's program.

Stir in the already-cooked beans after cooking so they stay intact and don't get too soft.

Make It With What You Have

One of the best things about this chili is how flexible it is. Use whichever beans and vegetables you have available. Cabbage, chard, peppers, and other hearty seasonal vegetables all work well.

Serve it on its own for a cozy fall dinner, or pair it with warm sourdough for an easy meal.

From the farm kitchen at Sand n’ Straw Community Farm.

RecipesApril Viles