Each January I recommit myself to spending my grocery bill as wisely as possible. For me, this means spending money locally and not at grocery stores. This month I focus on using meats that are already in my freezer and the staples from my pantry. That is how this ground elk chili recipe with lentils and squash came about.
For this chili, I used ground elk and corn from the freezer. I also used dry lentils, home canned tomatoes, and a can of beans from the pantry. To flavor this chili, I love this chili seasoning. If you do not have chili seasoning, you can mix up your own combination of chili powder, cumin, garlic powder, onion powder, oregano, parsley, and salt.
Chili is great because you can substitute, leave out, or add all sorts of ingredients. The ground elk can be substituted for ground beef, turkey, or even moose. You could add more lentils (especially if your family isn’t picky like mine!) or more beans, or take the beans out altogether. If your family likes some heat, add a can of diced green chiles and extra chili powder.
Squash is the perfect addition to a winter chili. The slight sweetness of the squash balances nicely with the meat, onions, and garlic. I bought a few butternut squash from the farm stand in the fall and I continue to add them to all sorts of recipes.
Top the chili with shredded cheddar cheese, sour cream, avocado slices, and/or green onions. The chili is delicious served with corn bread. It’s also really good (possibly even better) the next day.
elk chili with lentils and squash
Ingredients
- 1 cup dry lentils*
- 3 tbsp fat- butter, olive oil, or tallow
- 1/2 of a white or yellow onion, chopped
- 1 1/2 cup chopped butternut squash
- 4 cloves garlic, minced
- 2 lb ground elk
- 2 tbsp chili mix seasoning
- 1 cup frozen corn
- 1 quart canned tomatoes (or 29 oz can diced tomatoes)
- 1 can beans (or 1 1/2 cups precooked beans) *
- 4 cups broth (beef or chicken)
- 2 cups water
Instructions
- Soak lentils 5 hour or up to overnight. If you skip soaking the lentils, cook for twice as long.
- Heat fat in large Dutch oven over medium heat.
- Add onions and squash, stirring occasionally until onions are translucent.
- Add garlic and elk. Break up meat. Sprinkle chili seasoning over the meat and cook for ten to fifteen minutes, stirring occasionally.
- Add lentils, corn, tomatoes, beans, broth, and water. Bring to a gentle boil and cook for at least half an hour. (If you skipped soaking the lentils, cook for an hour.)
- When lentils are tender, serve hot.
Notes
* My family doesn't love lentils, so I tried to sneak them in and added beans. If you don't have beans to put in your chili and your family isn't as picky, you can leave the beans out and put in 1 1/2 cups of lentils instead.
This chili was yummy the first day, but our family agreed that the leftovers the next day were even better.
[…] Chili for dinner! I always use ground meat when I need it to thaw quickly. Chili is also helpful for getting creative with odds and ends from the pantry. This chili started with sauteing onion and chopped butternut squash. Then I added ground elk and garlic. I threw in canned tomatoes, some lentils I had been soaking, a can of beans, and seasonings. It was topped off with broth and left to simmer. We topped it with sour cream, shredded cheese, and chopped green onions. Cornbread would have been delicious with this meal. However, I already had a fresh loaf of sourdough, so that is what I served alongside. A satisfying meal for sure. […]