This hearty chili is perfect for weeknights or make-
You can make a big batch on Sunday and eat it for lunch all week. Just add some fresh cheese to the chili bowl and you’re all set!
This moderately spicy chili is hearty and warming. It’s also one of those dishes that gets a little better in the fridge every day.
- 1 tablespoon olive oil
- 1 lb. ground beef
- 1/2 pound butternut squash, cut into cubes, or 2 cups cubed squash
- 1 green bell pepper chopped
- 4 garlic cloves, chopped
- 1 can (15 oz) beans, rinsed (red kidney or black beans)
- 1 can (28 oz) tomatoes
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- 1 cup cheddar cheese
- 1/2 teaspoon salt, more if desired
- Heat 1 tbsp olive oil in a large skillet and add ground beef. Cook, breaking up the meat, for 5 minutes. Add butternut squash, bell pepper, garlic, beans and canned tomatoes.
- Add 2 cups beef broth and bring to a simmering point. Add chili powder, cumin, oregano and sugar. Cover the skillet with a lid and cook on medium-low for 30 minutes. Remove the lid and check if the butternut squash is tender. Add 1/2 teaspoon salt. Taste to see if more salt is needed.
- Turn off heat and add 1 cup cheddar cheese. Mix it in with a wooden spoon.
- Serve with more shredded cheddar cheese and chopped parsley.