Add a touch of fall to your chili.When the temperature drops, one of the first dishes I turn to for comfort is chili. This recipe gets a boost in flavor and nutrition with a surprising ingredient - butternut squash. The bright orange cubes are not only a striking contrast in this red and rich chili, but they also provide a hint of sweetness in an otherwise mildly spicy dish.
Chili with Butternut Squash
2 pounds ground beef
2 tablespoons butter
1 whole onion, chopped
1 teaspoon salt
1 teaspoon black pepper
1/3 cup chile powder
2 teaspoons ground cumin
1 (28-ounce) can diced tomatoes, in juice
1 cup beef broth
2 small can diced green chiles
2 cups butternut squash, cut into 1-inch cubes
1 (fifteen-ounce) can pinto beans, drained and rinsed, (optional)
1. Melt butter in a large Dutch oven over medium heat. Add onion and sauté for 5 minutes or until beginning to soften. Stir in garlic and cook for 1 minute more.
2. Add ground beef, salt and pepper and turn the heat up to "high" and break apart with a spatula. Continue to stir occasionally until meat is browned and cooked through. Drain off the fat.
3. Stir in chile powder and cumin. Add tomatoes, broth, green chilies and butternut squash and stir thoroughly. Reduce heat, cover and simmer for 25 minutes, or until squash is tender.
4. Uncover and stir in pinto beans, if desired. Simmer, uncovered for 5 minutes more, or until beans are heated through. Serve with cheese, sour cream and diced onions.
- Alison Needham
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