It’s a Super Bowl weekend, it’s chilly outside and therefore it’s time to make some chili! A cheesy one, with beef, butternut squash and tomatoes. Super easy and very tasty. And it’s guaranteed to win rave reviews from your family.
This moderately spicy and meaty chili has just the right amount of heat – 1 tablespoon of chili powder. It was definitely spicy for my family but no one complained of burned tongues! To me, it’s a good thing.
I always prepare and cook the chili the night before and then reheat it the next day. Just add some fresh cheese to the chili bowl and you’re all set! Enjoy!
Butternut Squash and Beef Chili
- 1 lb grass fed ground beef
- 1 medium butternut squash, cubed
- 1 green bell pepper, chopped
- 1 can of red kidney beans (15 oz)
- 1 can of diced tomatoes (28 oz)
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp cumin
- 1 tbsp chili powder (chili will be moderately spicy)
- 1 tsp salt
- 2 cups water
- 1 cup cheddar cheese, shredded
- Parsley, chopped
- In large skillet, cook the beef with garlic over medium heat in olive oil, stirring occasionally. Use a wooden spoon to break up the beef.
- Once the beef is done, add water, a can of tomatoes, beans, cumin and chili powder, and mix everything well. Bring the mixture to a boiling point.
- Add butternut squash, bell pepper and salt. Turn the heat down and simmer for 30 minutes.
- Taste for seasoning and add salt and pepper, to taste.
- Transfer the chili to serving bowls and garnish with shredded cheese and parsley.