Prep Time 30min Cook Time 45min
When the weather chills, one of the first dishes I turn to is chili. This recipe gets a boost in flavor and nutrition with a surprising ingredient-butternut squash. The bright orange cubes are not only a striking contrast in this dark bowl of rich chili, but they also provide a hint of sweetness in an otherwise mildly spicy dish.
by Alison Needham
What you'll need
- 2 pounds ground beef
- 2 tablespoons butter
- 1 whole onion, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/3 cup chile powder
- 2 teaspoons ground cumin
- 1 (28-ounce) can diced tomatoes, in juice
- 1 cup beef broth
- 2 small can diced green chiles
- 2 cups butternut squash, , cut into 1-inch cubes
- 1 (fifteen-ounce) can pinto beans, drained and rinsed, (optional)
Helpful Tip:
Look for peeled and cubed butternut squash in the refrigerated produce section of your grocery store.
How to make it
- Melt butter in a large Dutch oven over medium heat. Add onion and sauté for 5 minutes or until beginning to soften. Stir in garlic and cook for 1 minute more.
- Add ground beef, salt and pepper and turn the heat up to "high" and break apart with a spatula. Continue to stir occasionally until meat is browned and cooked through. Drain off the fat.
- Stir in chile powder and cumin. Add tomatoes, broth, green chilies and butternut squash and stir thoroughly. Reduce heat, cover and simmer for 25 minutes, or until squash is tender.
- Uncover and stir in pinto beans, if desired. Simmer, uncovered for 5 minutes more, or until beans are heated through. Serve with cheese, sour cream and diced onions.
