Savory Fall Spice Chili

Chili is one of those dishes that’s easy to make, pleases the crowd, and soothes the soul — plus, it just so happens to be my (and most of America’s) inaugural fall meal as the temps cool off and football season rolls back around. BUT everyone who makes it claims they’ve mastered the meal. And while I have no doubt in anyone’s ability to whip up a killer, award-winning bowl o’ chili… I, myself also claim to have the best in the biz. ;) Let’s just let the chili-making sport be one of many winners — participation ribbons for us all.

Well, if you know me - you know I like to put a twist on just about everything, even if it’s subtle. And the secret ingredients in this recipe are subtle enough to preserve all your favorite parts about chili while adding some new flavor fusions that will keep you coming back for more. Let’s get into it:

What you need:

• 1 lb. of ground meat of your choice - I typically go with turkey

• 1 butternut squash or large sweet potato, peeled and cubed

• 1 red bell pepper

• 2 chipotle chilis in adobo sauce

• 1/2 yellow onion, finely chopped

• 2-3 cloves of garlic, minced

• 1 can diced or crushed tomatoes

• 1/4 cup tomato paste

• 1/2 can of black beans (optional)

• 1/4 cup apple or pumpkin butter

• 2-4 cups of chicken or beef broth, depending on how soupy/thick you like your chili

• 1/2 tsp cinnamon

• 2-3 “zhujes” of a fresh nutmeg (you can also use ground nutmeg if you must)

• 1 tsp cumin

• 1 tbsp ground sage (or 5 leaves of chopped fresh sage)

• 1 tsp smoked paprika

• 2 bay leaves

• Salt & pepper

• For topping and serving: Cheddar cheese, avocado, plain greek yogurt or sour cream, cilantro

Make it happen:

1. Brown the meat in a large pot or dutch oven.

2. Stir in the chopped onions and garlic and cook for about 3 minutes. Add a 3-finger pinch of salt and 1/2 tsp of pepper.

3. Add the bell pepper, butternut squash (or sweet potato), chipotle peppers, and tomato paste. Stir until combined and let cook for 5 minutes.

4. Add the canned tomatoes, beans (if using), apple or pumpkin butter, and broth. Stir and bring to a boil.

5. Add the remaining spices/herbs and more salt and pepper. Reduce to a simmer, pop the lid on, and let cook for 30-45 minutes — stirring occasionally.

6. Serve with toppings of your choice and a side of warm bread. Enjoy!