Squash Chili
April 15, 2025 • 0 comments
This butternut squash chili made with power blend is the perfect hearty meal for spring!
- Prep Time:
- Cook Time:
Ingredients
- (2 TBSP) Olive Oil
- (1, diced) Onion
- (7 cloves, chopped) Garlic
- (1 TBSP) Chili powder
- (1 TBSP) Ground Cumin
- (1 tsp) Ground Cinnamon
- (2 tsp) Oregano
- (2 tsp) Ground Coriander
- (1 lb) Ground Beef - 85% Lean
- (1 lb) Ground Beef Power Blend
- (1 tsp) 1 lb. Honey- Squeeze Bottle
- (3 TBSP) Tomato paste
- (2, seeded and chopped) Green Bell Peppers
- (29 oz, with juices) Fire Roasted Tomatoes
- (2 cups) Pastured Chicken Broth
- (28 oz, from cans, rinsed well and drained) Black Beans
- (1, peeled/seeded, and cubed into 1/2 inch pieces) Medium butternut squash,
- kosher salt and freshly ground black pepper
- shredded cheddar cheese for topping, optional
- (1/4 cup, chopped) Cilantro
Directions
- In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add honey, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.
- Add ground beef and power blend to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When meat is cooked through, add tomato paste and stir 30 seconds.
- Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes.
- Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat.
- Taste and add additional salt and freshly ground black pepper, if desired. Serve warm, with shredded cheddar and cilantro if desired.
We like to drizzle ours with honey on top and serve with cornbread.
