Butternut Squash Chili

Butternut Squash Chili

This butternut squash chili offers a bold and unexpected take on a classic comfort dish. The natural sweetness of the squash complements a blend of smoky spices and hearty beans, creating a rich and satisfying meal. Finished with a hint of lime and fresh herbs, it’s a perfect choice for those looking to warm up on a chilly, autumn day.

Ingredients:

2 tablespoons pure olive oil
1 onion, small dice
3 cloves garlic, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon dark, unsweetened, cocoa powder
1 tablespoon oregano
2 teaspoons ground coriander
1 pound ground beef
1 green bell pepper, seeded, small dice
1 Anaheim Chile, seeded, small dice
2 cups stock, beef or chicken
2 cans white beans, with liquid
1 medium butternut squash, peeled, seeded, and cubed into 1/2 inch pieces
Kosher salt and freshly ground black pepper

Instructions:

1. Heat a large heavy pot or Dutch oven over medium heat. Add oil. Add onion and garlic, stirring until fragrant, about 30 seconds. Add chili powder, cumin, cinnamon, cocoa, oregano, and coriander. Stir to combine, about 10 seconds. 
2. Add ground beef to pot and season with 1 teaspoon of salt.  Stir to break up into small pieces. 
3. Add bell pepper, chile, and stock. Scrape bottom of pan while stirring. Bring chili to a simmer. Cover and simmer for 20 minutes. 
4. Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat. Add additional salt and freshly ground black pepper to taste. Serve warm, with lime crema and cilantro garnish