Easy Butternut Squash Chili With Turkey or Beef
Ingredients
The base
-
1
teaspoon
olive oil
-
½
cup
chopped onions
-
½
cup
chopped green peppers
-
½
cup
chopped red peppers
-
2-3
cloves
garlic, minced
-
1
pound
ground beef or turkey
-
30
oz
canned chili beans, drained
-
15
oz
corn, canned, fresh, or frozen
-
15
oz
canned diced tomatoes and chilis, drained
-
½
cup
broth (beef, chicken, or vegetable)
-
4
cups
butternut squash, peeled and cubed
-
6
oz
canned tomato paste
The seasoning
-
1
tablespoon
chili powder
-
1
teaspoon
cinnamon
-
1
teaspoon
cumin
-
1
teaspoon
dried oregano
-
to taste
salt and pepper
-
1
teaspoon
red cayenne pepper (optional)
Instructions
- Heat a Dutch oven or large stock pot on medium-high heat and add olive oil.
- Sauté chopped onions, green peppers, and red peppers until soft.
- Add minced garlic and stir.
- Add ground beef or turkey, breaking it down with a meat chopper.
- Season the meat with chili spices and cook until fully cooked, about 5-6 minutes.
- Drain any excess fat if necessary.
- Add broth, beans, corn, diced tomatoes and chilis, tomato paste, and cubed squash to the pot.
- Stir and adjust heat to medium-low, covering the pot.
- Simmer until the squash is soft, about 35-40 minutes, stirring every 10 minutes.
- If using cooked and roasted squash, reduce simmer time to 15-20 minutes.
Nutrition Facts (estimated)
Servings
8 cups
Calories
286
Total fat
10g
Total carbohydrates
25g
Total protein
18g
Sodium
mg
Cholesterol
mg
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