Beefy Butternutty Chili
I love chili recipes and I know you do too. This one uses butternut squash as an unexpected twist. The subtle sweetness from the squash goes great with the traditional chili flavors.
I used ground beef, but you could easily use ground turkey instead. Butternut squash works perfectly, but other squash types like delicata, kabocha, or even pumpkin would also work well.
Phases 1 and 3 |
Serves 8
INGREDIENTS
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons dried oregano
1 teaspoon pumpkin pie spice
2 teaspoons sea salt
Freshly ground black pepper
3 tablespoons olive oil (Phase 3 only - Phase 1, use broth)
1 cup finely chopped white onion
1 cup seeded and chopped red bell pepper
3 tablespoons tomato paste
3 cloves garlic, minced
1/4 teaspoon cayenne pepper (or 1/2 teaspoon, if you like things spicier)
2 pounds lean ground beef
3 cups beef broth
1 1/2-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
DIRECTIONS
- In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, salt, and a few grinds of black pepper.
- In a large pot over medium heat, add the olive oil (or a couple of tablespoons of broth for Phase 1), onions, bell peppers, tomato paste, garlic, cayenne, and half of the seasoning. Stir and cook until everything turns a dark reddish-brown, about 10 minutes. Add the ground beef and sprinkle over the remaining seasoning.
- Stir and cook until the beef is browned, and then add the 3 cups of broth and the squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the squash is tender, about 30 minutes.
I love chili recipes and I know you do too. This one uses butternut squash as an unexpected twist. The subtle sweetness from the squash goes great with the traditional chili flavors.
I used ground beef, but you could easily use ground turkey instead. Butternut squash works perfectly, but other squash types like delicata, kabocha, or even pumpkin would also work well.
Phases 1 and 3 |
Serves 8
INGREDIENTS
1 tablespoon chili powder1 tablespoon cumin
2 teaspoons dried oregano
1 teaspoon pumpkin pie spice
2 teaspoons sea salt
Freshly ground black pepper
3 tablespoons olive oil (Phase 3 only - Phase 1, use broth)
1 cup finely chopped white onion
1 cup seeded and chopped red bell pepper
3 tablespoons tomato paste
3 cloves garlic, minced
1/4 teaspoon cayenne pepper (or 1/2 teaspoon, if you like things spicier)
2 pounds lean ground beef
3 cups beef broth
1 1/2-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
DIRECTIONS
- In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, salt, and a few grinds of black pepper.
- In a large pot over medium heat, add the olive oil (or a couple of tablespoons of broth for Phase 1), onions, bell peppers, tomato paste, garlic, cayenne, and half of the seasoning. Stir and cook until everything turns a dark reddish-brown, about 10 minutes. Add the ground beef and sprinkle over the remaining seasoning.
- Stir and cook until the beef is browned, and then add the 3 cups of broth and the squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the squash is tender, about 30 minutes.
