Beefy butternutty chili
We love chili recipes and we know you do too. This one use butternut squash as an unexpected twist. The subtle sweetness from the squash goes great with the traditional chili flavors.
We 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.
- 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
- 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.