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Winter Squash Chili.JPG

Winter Squash Chili*

Active Time: 30 minutes / Cook Time: 30 minutes / Total Time: 40-45 minutes

Makes 4 servings


  • 2 tablespoons coconut oil
  • 1 medium yellow onion, chopped
  • 1 large red bell pepper, chopped
  • ½ small butternut squash OR pumpkin, (about 1 lb.) peeled (reserved from Day 1) and chopped into bite sized pieces
  • 1 small jalapeño or serrano pepper, depending on desired heat level, minced
  • 2 cloves garlic, minced
  • ¼ cup fine ground cornmeal (optional, but delicious!)
  • ½ tablespoon tomato paste
  • 1 (15.5 oz.) can diced fire-roasted tomatoes
  • 2 cups low sodium vegetable broth, plus water as needed
  • 1 (15.5 oz.) can black OR red kidney beans, rinsed and drained
  • 1 cup frozen corn (optional, but delicious!)
  • ¾ teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon cinnamon
  • 1 teaspoon fine sea salt
  • 5 oz. baby spinach, roughly chopped
  • ½ teaspoon tamari
  • ¼ cup chopped cilantro, for serving (optional)
  • lime wedges, for serving (optional)
  • ¼ cup plain whole milk yogurt or sour cream, for serving (optional)


  1. In a large stockpot or Dutch oven, heat the coconut oil over medium*. Add the onion, bell pepper, squash, and jalapeño and cook, stirring occasionally, until the vegetables start to soften, 10-12 minutes.
  2. Add garlic and cook, stirring constantly, for 1 minute.
  3. Add the cornmeal and cook, stirring constantly, for 2 minutes. It will stick to the bottom of the pan—don’t panic!
  4. Add the tomato paste and stir to combine.
  5. Add the tomatoes and broth and bring to a boil. Use the tip of a wooden spoon to scrape up any cornmeal that may be stuck to the bottom of the pan. Reduce heat and simmer for 5 minutes, stirring occasionally.
  6. Add beans, corn, chili powder, cumin, coriander, cinnamon, and salt and stir well to combine. If the pot looks too dry, add water in ½ cups until desired consistency.
  7. Let chili simmer for 10 minutes. Stir in the spinach until just wilted. 8. Turn off heat and stir in tamari.
  8. Serve ¼ of the chili per person for dinner, with cilantro, lime, and yogurt toppings, if desired. Package the remaining chili in airtight containers and refrigerated until needed for lunches tomorrow.

*This is a “chop-and-drop” recipe, so don’t be intimidated by the long ingredient list. Keep the pan on low to begin and add vegetables as you get them prepped. Then, increase the heat to medium to soften all of the vegetables.