My husband and I recently decided to try eating better by incorporating healthier carbs into our diets and getting rid of excessive amounts of grains, etc. There is currently no bread whatsoever in the kitchen. How weird. Weird but really nice! One of the new meals we’ve tried that really stood out for flavor was this Easy and Delicious Butternut Squash Chili. Check it out below, and leave a comment about how it turned out for you!
Butternut Squash Chili
Serves 8. prep time: 30 min. total time: 1 hour
3 tbsp avocado oil, divided
1 large yellow onion, chopped
1 large carrot, chopped
2 large stalks celery, chopped
1 1/4 tsp sea salt, divided
3/4 tsp ground black pepper, divided
1 small jalapeno chili pepper, seeded and diced
3 cloves garlic, minced
4 cups peeled, seeded, and diced butternut squash (abo 1 medium squash)
1 1/2 lb ground beef
1 tbsp each ground cumin and dried oregeno
4 tsp chile powder
1 tsp smoked paprika
2 14-oz BPA-free cans fire-roasted diced tomatoes
1 cup chicken broth
optional toppings: sliced green onion, shredded cheddar, chopped avocado, fresh cilantro
1. In a large dutch oven on medium, heat 2 tbsp oil. Add onion, carrot, celery and 1/4 tsp each salt and pepper: cook, stirring occasionally, until tender, about 6 minutes. Stir in jalepeno and garlic: saute 2 minutes. Add remaining 1 tbsp oil, squash and 1/4 tsp each salt and pepper: cook, stirring, 1 minute.
2. Add beef, cumin, oregano, chile powder, paprika, and remaining 1/2 tsp salt; cook, stirring to combine and break up meat until beef is cooked through, 5 to 6 minutes. Pour in tomatoes and broth. Increase heat to medium-high; bring to a boil, scraping any browned bits from the bottom. Reduce heat to low, cover and simmer 20 minutes, stirring once or twice.
3. Garnish with optional toppings of choice. Or let cool then cover and refrigerate for up to 3 days.
other recipes to try: