Yes, squash in your chili. Make it; it’s good.
Chili is one of the best comfort foods. Almost everyone likes chili; it’s easy to make; and there are so many different versions.
However, I sometimes get in a chili rut. I can make it without a recipe, and that can get a little boring.
To change things up, I used this recipe from the November issue of Cooking Light Magazine.
Now I know squash in your chili sounds wrong, but this was really tasty.
Only problem is that I hate, really hate, dealing with butternut squash. Luckily, I found peeled and cubed butternut squash in the produce section at Walmart {yay}.
Try not to let the long list of ingredients turn you away because this is worth making.
I tried to follow the basic idea of the chili recipe from Cooking Light but did change it up a little. Here is my adaptation of this delicious version of chili:
Beef and Butternut Squash Chili
Keywords: simmer soup/stew entree gluten-free egg-free high protein veggie-ful no-sugar-added dairy free red meat veggies winter fall
Ingredients (Serves 6)
- 1 TBSP canola oil, divided
- 1¼ lb. boneless chuck roast, trimmed and cut in ½-inch cubes (I got the butcher to do this for me)
- ¾ tsp salt, divided
- 1½ cups chopped onion {about 1 large onion}
- 1 cup chopped green bell pepper {about 1 bell pepper}
- 2 TBSP tomato paste
- 1 TBSP minced garlic {about 6 cloves}
- 1 cup dry red wine
- 1¼ tsp ground ancho chile pepper
- 1 tsp dried oregano
- ¼ tsp ground red pepper
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ⅛ tsp ground cinnamon
- 1 (28 oz) can whole tomatoes, undrained & chopped
- 1 (15 oz) can reduced-sodium or no-salt-added kidney beans, rinsed and drained
- 4 cups cubed, peeled butternut squash {I used the entire bag of pre-cut squash}
- 1 cup chopped carrots {about 2-3 carrots}
Instructions
Heat a large Dutch oven over medium-high heat. Add 1 tsp oil to pan. Sprinkle beef with ½ tsp salt, and add beef to pan. Cook for 8 minutes, making sure to turn so all sides are cooked. Remove beef from pan and set aside.
Add remaining 2 tsp oil to pan. Add onion and bell pepper to pan, and cook for 5 minutes. Add tomato paste and garlic; cook for 2 minutes stirring constantly. Add the wine to the pan. Bring to a boil, scraping the pan. Cook for 2 minutes. Add beef back to the pan.
Stir in ancho chile powder, oregano, red pepper, cumin, coriander, cinnamon, tomatoes, kidney beans, and remaining ¼ tsp salt. Bring to a boil; cover, reduce heat to medium-low, and simmer gently for 45 minutes. Make sure to stir occasionally.
Add butternut squash and carrots to the pan. Simmer for 1½ to 2 hours, until beef is tender.
Serve & enjoy!! You can top it with a TBSP of light sour cream if desired.
This chili is great as leftovers and freezes well.
Based on this recipe from Cooking Light Magazine November 2011
Notes:
You can use more ancho chile powder if desired, but be sure to taste it before adding! The chili is pretty spicy
[...] I’ve mentioned before, I love chili {see here and here for other chili recipes}, and I love lentils {see here, here, and here for other lentil [...]