We love chili in the colder months.
It’s so comforting and hearty, but sometimes, it can be a little boring.
Our friends invited us over for dinner and made this amazing butternut squash chili. Butternut squash and chili? I never thought those flavors would blend so well together…but I suddenly found myself going back for seconds…and thirds.
This chili is the perfect meal for friends and family gatherings. It will not disappoint! Let me know what you think!
Butternut Squash Chili
- Total Time: 1 hour 25 mins
- Yield: 6 servings 1x
Ingredients
- 2 tbsp olive oil
- 1 lb grass fed ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2–3 tbsp chili powder (more=more spicy)
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 2 tbsp tomato paste
- 1 bag frozen, chopped butternut squash
- 1 can tomatoes, chopped
- 1 can black beans
- 1 can red kidney beans
- 1 tbsp apple cider vinegar
- salt/pepper to taste
- 3 cups filtered water
Instructions
1. Heat oil over medium-high heat in a large Dutch oven.
2. Add the beef, garlic and onion.
3. Cook, breaking up parts until meat is brown and veggies are tender
4. Lower heat and add the chili powder, cumin and coriander and stir about 30 seconds.
5. Add the tomato paste, tomatoes, squash, and water.
6. Bring to a boil, then lower heat to a simmer to cook, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
7. Stir the beans into the chili.
8. Add in vinegar and salt/pepper to taste.
9. Serve in bowls
- Prep Time: 25 mins
- Cook Time: 1 hour
[…] dish too. Like father like son…any soup or stew and they are all in! Asher especially loves chili. It makes me laugh how much he loves that stuff, total […]