Yesterday felt like a chili kinda day.
It was raining ALL DAY LONG. I had a sugar pie pumpkin in my pantry, black beans and some defrosted beef, so I decided to throw together a pot of chili. It just felt like a chili kinda day.
Though not the prettiest thing I’ve ever made, this chili was delicious. I love the sweetness of pumpkin paired with the heartiness of ground beef. Topped with some yummy spices to give it a kick and some sliced avocados for freshness, this was a chili lover’s grand-slam!
The pumpkin could easily be swapped for butternut squash or even carrots, and if you are looking for a vegan dish, the ground beef could be replaced with an extra can of beans (though I would change it up with a can of pinto beans or lentils). If you want a spicier option, you could replace the ground beef with sausage, giving it some exciting flavor!
Let me know what you think of this hearty dish below! Have a great day!
Makes about 4 large bowls or 6 smaller cups
Cheese (I like cotija but cheddar or feta would be good!)
Toasted pepita seeds
Tortilla chips, crushed
*If using butternut squash, use about a half a large squash or all of a small one.
**If using beans instead of beef, use 1 can of pinto beans or 1 1/2 cups lentils.
Meal Prepping Tip:
This meal is so easy to prep! Portion out the chili into glass containers. Portion out your toppings into smaller containers (you don’t want to heat the toppings). When ready to eat, heat the chili and top with toppings! Perfect for a hearty lunch or dinner!
#winter #fall #glutenfree #dinner #lunch #soup