Butternut Squash Chili

Updated: May 2

A unique twist from your typical chili!


Adapted Recipe & Photo from Everyday Maven

Serves Five


The Ingredients

  • 1/2 tbsp extra virgin olive oil

  • 3 medium cloves garlic, chopped

  • 1/2 medium yellow onion, chopped

  • 1 medium celery stalks, chopped

  • 1/2 small jalapeño, diced

  • 3/4 lb lean ground beef

  • 1.5 tbsps chili powder

  • 1/2 tbsp ground cumin

  • 1 tsp dried oregano

  • 3/4 tsp salt

  • 1/8 tsp crushed red pepper flakes

  • 1 dried bay leaves

  • 1 14-oz can crushed tomatoes *no sugar added

  • 1/2 8-oz can tomato sauce *no sugar added

  • 1/2 cup bone broth (beef, chicken or vegetable)

  • 1/2 medium green bell pepper ribs removed, diced

  • 1/2 pound frozen cubed butternut squash


The Instructions

  • Chop and dice all the vegetables.

  • Heat a large pot over medium-high heat. Add olive oil, garlic, onion, celery, and jalapeño. Sauté until tender. Stir occasionally for 3-4 minutes.

  • Add ground beef and break it up. Brown the meat until fully cooked. Add the spices and stir to coat the meat and vegetables. Cook for one more minute.

  • Add the crushed tomatoes, tomato sauce, and bone broth. Increase heat to high.

  • Once boiling, add the chopped bell pepper, and cubed squash. Cover partially and reduce to a simmer. Continue cooking for 25-30 minutes, stirring every so often.

  • Remove bay leaf. Add more salt if needed and top with your favorite chili toppings (like shredded cheese, crackers and maybe some green onion!) Dig in!


 

NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.



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