Hi there. I know it’s been awhile since I’ve updated my blog. I could give you all kinds of excuses like ‘Work has been nuts’ or ‘I haven’t been feeling well’, but instead I’ll just apologize with this fantastic recipe for Butternut Squash Chili.
Seriously, this recipe is ridiculously good. I ate it 3 days in a row for basically every meal, and looked forward to it every time. I found it best on the 3rd day actually, because by that point, the flavors had had optimal opportunity to meld together. I made some jalapeno cornbread to accompany my chili, but any crusty bread would be great as well. Toasted and salted pepitas on top are an absolute must.
I especially loved this recipe, not only because it’s a comforting meal during a cold Fall in NYC (it snowed this weekend!), but also because it makes great use of seasonal ingredients and it’s really pretty healthy. Win, win, WIN!
Butternut Squash Chili
Recipe adapted from Cooking Light magazine
- 1 pound extra-lean ground beef
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 (14.5-ounce) can whole tomatoes, chopped
- 1 can kidney beans, drained
- Small butternut squash, peeled and cubed (about 2 cups)
- 1 bottle dark beer
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- Salt and pepper to taste
- Combine the first 3 ingredients in a Dutch oven, and cook over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Stir in the rest of ingredients and bring to a boil. Reduce heat, and simmer for an hour or until squash is tender, stirring occasionally.
- Ladle chili into soup bowls, and serve with toasted pepitas and cornbread.