Description
A hearty and flavorful Butternut Squash Chili combining lean ground beef, aromatic spices, and tender butternut squash simmered to perfection for a comforting meal perfect for cooler weather.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- ½ cup celery, diced
- ½ cup red onions, chopped
- 2 cloves garlic, minced
- ½ cup red bell peppers, chopped
- 2½ cups butternut squash, diced
- 2 cups diced tomatoes with juice (canned or fresh)
Meat
- 1 pound extra-lean ground beef
Liquids
- 1 cup tomato sauce
- 1 cup chicken broth (more if you prefer a thinner chili)
Spices and Seasonings
- 2 teaspoons red pepper flakes or 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Garnish
- Fresh cilantro, chopped, for garnishing
Instructions
- Heat the Olive Oil: In a large Dutch oven or heavy pot, heat the extra virgin olive oil over medium-high heat until shimmering.
- Sauté Vegetables: Add diced celery and chopped red onions to the pot. Sauté for about 3 minutes until softened. Then add minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook the Ground Beef: Add the extra-lean ground beef to the pot. Break it up with a wooden spoon and cook until the beef is completely browned and cooked through, approximately 5 minutes.
- Add Spices: Stir in red pepper flakes (or chili powder), ground cumin, paprika, ground coriander, onion powder, garlic powder, salt, and pepper. Mix thoroughly to evenly coat the beef and vegetables with the spices.
- Add Remaining Ingredients: Mix in the chopped red bell peppers, diced butternut squash, diced tomatoes with juice, tomato sauce, and chicken broth. Stir well to combine all ingredients.
- Simmer the Chili: Bring the mixture to a boil, then cover with a lid and reduce heat to simmer. Let it cook gently for 30 to 40 minutes, until the butternut squash is tender and the flavors are well melded.
- Serve: Ladle the chili into bowls and garnish each serving with freshly chopped cilantro. Enjoy warm.
Notes
- If you find cutting the butternut squash challenging, microwave the whole squash for a few minutes to soften it, making it easier to dice.
- Try to dice the butternut squash into uniform pieces to ensure even cooking throughout the chili.
- Store any leftover chili in an airtight container in the refrigerator for up to 5 days.
- To reheat, warm the chili in the microwave or on the stovetop, stirring frequently to prevent sticking due to its thickness.
- For longer storage, freeze the chili in a freezer-safe container for up to 3 months. Leave some room at the top of the container to allow for liquid expansion during freezing.
