By April Swiger, Contributing writer
Comfort food at its finest – this unique chili recipe is satisfying, nourishing, and quick to put together for any night of the week. Vitamin A, C, and beta-carotene-rich butternut squash serves as a delicious base for this recipe, making it hearty enough to prepare without any additional grains (something our family has experimented with eliminating recently). This winter gourd is my favorite for cold-weather recipes, and a staple in my kitchen until spring starts to make its appearance.
Chili is my go-to recipe for crowds, and I typically make it 3-4 times a month for my family. It’s a relatively simple meal, especially for busy moms who desire to cook nourishing food for their families. Put everything in a pot, let it simmer, and serve it with a variety of yummy toppings. To be honest though, my typical recipe was beginning to bore me. I served chili with rice, roasted potatoes, tortillas, organic corn chips, you name it I probably tried it! It was time for a change.
Butternut squash is jam-packed with vitamins and nutrients essential to help combat cold and flu season. A mere one cup serving will give your immune system a very nice boost. On top of that, who can resist that gorgeous tangerine color? I use a strong vegetable peeler to easily take the skin off, and then quickly chop it into small pieces for this recipe.
This recipe makes a very large pot and serves our family of three a hearty dinner, as well as a filling lunch the next day. The leftovers are equally as delicious, and it freezes great as well!
Other recipes you may enjoy:
- Creamy butternut Squash with Sausage and Crispy Sage (grain-free)
- Roasted Butternut Squash Risotto
- Potato Apple Soup with Caramelized Onions and Gorgonzola (grain-free)
- Roasted Delicata Squash slices (or “Fries”)
- 1 onion, chopped
- 1 lb. ground beef
- 2 Tablespoons butter
- 3-5 cloves of garlic, minced
- 1 small - medium butternut squash (2-3lbs), chopped into ½ inch pieces
- 1 cup cooked pinto beans
- 1½ cups crushed tomatoes (I love the BPA free Pomi cartons during the winter when fresh tomatoes aren’t as accessible)
- 1 Tablespoon chili powder
- 2 tsp cumin
- ½ tsp oregano
- 3 cups broth
- OPTIONAL: Cheddar cheese, sour cream, avocado, chopped green onions, etc.
- Place the chopped onion, beef, and butter in a large pot. Cook on medium high heat until the meat is browned and completely cooked through.
- Meanwhile, peel and chop the squash, garlic, and gather the rest of your ingredients.
- Add the remaining ingredients (garlic, squash, beans, tomatoes, spices, broth) to the pot. Bring everything to a boil, turn the heat to low, cover, and simmer for 45-60 minutes until the squash is soft.
- Top with your favorite chili toppings. I love avocado and cheddar cheese!
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