Southwest Chili With Butternut Squash |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 9 |
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This unconventional chili recipe has lots of vegetables instead of beans. It's super healthy and extremely flavorful. The butternut squash adds an unexpected sweetness to the chili's savory flavor. Add a pinch of cayenne if you want more heat. I made it for my friend, who doesn't even like vegetables, and he loved it so much that he got seconds and thirds. Ingredients:
1 (1 lb) butternut squash, cut in half and seeded |
extra virgin olive oil |
1/2 onion, finely chopped |
2 large carrots, finely chopped |
1 small red bell pepper, finely chopped |
1 lb ground beef |
2 garlic cloves, minced |
1 (28 ounce) can crushed tomatoes |
1 bay leaf |
1 tablespoon chili powder |
black pepper (to taste) |
salt (to taste) |
1/2-1 cup chicken broth (as desired) |
1 tablespoon tamari (fermented soy sauce) or 1 tablespoon regular soy sauce |
1 tablespoon parsley, chopped |
Directions:
1. In oven or toaster oven, bake butternut squash, cut side down, on a baking sheet at 350F degrees for 35 to 40 minutes. Remove from heat. Cool slightly and carefully remove the skin that should easily peel off. Dice the squash into 1/2 inch cubes.
2. Meanwhile, sauté onion, bell pepper, and carrots in olive oil until lightly golden.
3. Add beef and garlic and fry on medium-high heat until browned.
4. Add butternut squash, crushed tomatoes, bay leaf, chili powder, black pepper and salt. If the chili is too thick, add a little chicken broth or water. Chili should be thin enough to stir but not soupy.
5. Bring to a boil and simmer for 25 minutes, stirring occasionally.
6. Remove from heat. Discard bay leaf. Stir in tamari and parsley. Serve with cornbread.
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