Prep Time:
Yield:
Category:Description
This savory chili with creamy butternut squash hits the spot on a cold fall day.
Scale
Ingredients
- 1 lb chili beef
- 1 lb ground beef
- 3 c small cubed butternut squash
- 1 yellow onion, diced
- 3 T chili powder
- 1 32 oz jar diced tomatoes
- 1 16 oz can/jar fire roasted tomato
- 1 6 oz can tomato paste
- 1 c water
- 1 t oregano
- 1 t parsley
- 2 T cumin
- 1 T extra virgin olive oil
- 1 T minced garlic
- 1 1/2 t sea salt
- 1 t pepper
Instructions
- In a large pot, heat olive oil and add diced onion.
- Cook 2-3 minutes.
- Add minced garlic, chili beef, ground beef, and brown.
- Add cumin, parsley, oregano, salt, pepper, and chili powder.
- Stir well.
- Add squash, all tomatoes, tomato paste, and water.
- Bring to a boil.
- Cover and reduce to simmer.
- Cook 30 minutes until squash is soft.