Ingredients for Beef And Butternut Squash Chili
- 1 pound extra lean ground beef
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can Mexican-style stewed tomatoes, undrained (optional)
- 1 (15 ounce) can chili beans, drained (optional)
- 1 medium butternut squash, peeled, seeded and cubed
- 1 cup low sodium beef broth (optional)
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 1/2 cups frozen corn kernels
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How to Make Beef And Butternut Squash Chili
- Brown 1 lb ground beef, 1 medium bell pepper (chopped), 1 medium onion (chopped), and 2 cloves garlic (minced) in a Dutch oven over medium-high heat until the meat is crumbly and no longer pink.
- Drain off any excess grease and return the beef mixture to the Dutch oven.
- Stir in 28 oz canned crushed tomatoes, 1 (15-ounce) can of tomato sauce, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper (optional).
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
- Add 1 medium butternut squash (peeled, seeded, and cubed), and 1 (15-ounce) can of corn, drained. Continue to cook, uncovered, for another 15-20 minutes, or until the squash is tender and the chili has thickened to your desired consistency. Taste and adjust seasoning as needed.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
9g
Fat
7g
Carbs
11g
