Butternut Squash Chili
This isn’t your usual chili…it features butternut squash! Chili is delicious in it’s traditional state but we promise you’ll welcome the uniqueness of the added squash.
- 1 lb. Ground Turkey, Beef, or Bison
3 tbsp. Olive Oil (omit if using ground beef)
1 medium Onion, diced
3 Garlic Cloves, minced
1/4 cup Chili Powder
1 tbsp. Cumin
2 tsp. Coriander
3 tbsp. Tomato Paste
- 1 small Butternut Squash, peeled and diced
1 – 14.5 oz. can Fire-Roasted Crushed Tomatoes
2 – 14 oz. cans Black Beans, rinsed and drained
Ground Black Pepper to taste
- Salt to taste
1/4 cup Fresh Cilantro, chopped (optional)
- Heat 1 1/2 tsp of the oil over medium-high heat in a large Dutch oven. Add ground meat and cook, breaking up chunks, until browned, about 5 minutes.
- Reduce heat to medium and add the remaining 1 1/2 tsp oil, then the onion and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes.
- Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and salt, stir until the paste begins to darken in color, about 30 seconds.
- Add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
- Add beans and heat through, about 5 minutes. Season with an additional 1/2 tsp salt and a few grinds of pepper. Top with cilantro and enjoy!