Butternut Squash, Black Bean and Beef Chili
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • 1 (approximately 2 lbs) butternut squash, peeled, seeded and chopped into bite-size pieces (see instructions or an easy way to prep the squash)
  • 1 tbsp. extra virgin olive oil
  • 1 large, yellow onion, chopped
  • 1 large bell pepper (your choice of red, yellow, orange or green), chopped
  • 3-4 cloves garlic, minced or pressed
  • 1 - 1½ lbs. 93% lean ground beef
  • 2 tbsp. tomato paste
  • 2 tbsp. hot sauce (your favorite variety - I used Cholula)
  • 2 -3 cups reduced-sodium beef broth (more or less depending on how thick you like your chili)
  • 1 (15 oz.) can reduced-sodium black beans, rinsed and drained
  • 1 (15 oz.) can fire-roasted tomatoes, with liquid
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. chipotle chili powder (more or less depending on taste)
  • 1 tsp. ancho chili powder (more or less depending on taste)
  • 1 tbsp. fresh oregano, chopped
  • 2 tbsp. cornmeal (more or less depending on how thick you like your chili)
  • Sea salt and fresh ground pepper, to taste.
Instructions
  1. Poke several holes on all sides of each butternut squash.
  2. Slice the top and bottom off of each squash, place in the microwave and cooks for 5 minutes.
  3. Let squash cool to the touch and then carefully peel using a vegetable peeler or knife.
  4. Cut squash open, scoop out pulp and seeds and chop into cubes.
  5. Heat the olive oil in a large dutch oven over medium-high heat.
  6. Once hot add onions, bell pepper and garlic, Cook for 3-4 minutes or until the onion and bell pepper begin to soften.
  7. Add ground beef to the dutch oven and cook to brown the meat. Break up the meat as it cooks and ensure that there is no pink remaining.
  8. Add tomato paste and cook for about 30 seconds, then add hot sauce.
  9. Add 2 cups of beef broth, black beans, tomatoes, cumin, chili powders, oregano and cornmeal. Stir to combine.
  10. Add butternut squash pieces and give the chili a good stir.
  11. Reduce heat to medium-low, cover and simmer for approximately 30-45 minutes or until the squash is tender. Depending on how much time you have, the longer you let the chili simmer, the better it gets :)
  12. During the time that the chili is simmering, stir every 10 minutes or so and check the liquid levels. If it gets too thick or dry add more beef broth. If it is too thin, you can add a little more cornmeal.
  13. Once the squash is tender, give a final check to the seasoning and thickness of the chili.
  14. Serve hot and enjoy!!
Recipe by Becky's Best Bites at https://beckysbestbites.com/butternut-squash-black-bean-beef-chili/