Thursday, October 27, 2016

Spicy Butternut Squash Chili

It's Fall and that can only mean one thing. . . . it's finally Chili weather again!  Okay, it can mean a lot of things~~scarves, boots, bonfires, pumpkins, apple cider, football~~but it also means it's finally time for the spicy, tomatoe-y smell of chili in the kitchen!  I'm the only one in my house that eats butternut squash, so I had some of that roasted butternut squash left over from my Lemon Moringa Quinoa Salad with Butternut Squash.  I was going to make butternut squash soup, but decided butternut squash chili sounded SO much better!

It was so easy to make that I actually made it while I was getting the kids ready for school this morning. But truthfully, it was so easy because I already two of the ingredients pre-cooked in my kitchen.  I used a half pound of browned organic grass-fed ground beef.  I had browned a pound the other night for another dinner that I had made.  That's my trick for using organic stuff~~only use a little bit at a time.  Ha!

With the butternut squash already roasted and the ground beef already browned, all I had to do was reach into my pantry and kitchen freezer to create this yummy, warming chili.  Don't judge. . . . but I actually ate it for breakfast once my kids got on the bus!  This makes about four servings. As I already said, I'm the only one in the house who eats butternut squash, so it's ALL mine!  Good thing it's mainly healthy. The tomatoes give me lycopene and vitamin C and the butternut squash give me carotene! Plus, there's plenty of fiber and protein in this.  If you like your chili less spicy, leave out the crushed red pepper and fine white pepper.

Here's what I used:

1/2 pound browned ground beef
1 15 oz. can tomato sauce
1 15.5 oz. can chili beans (these are great because they already have seasonings)
1 cup frozen corn

1 - 1 1/2 cups cubed, roasted butternut squash

1/4 teaspoon crushed red pepper
1/8 teaspoon fine white pepper
1/4 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder

Here's how I cooked it:
In a large pot, add browned ground beef, tomato sauce, chili beans, corn and seasonings.
Heat over medium high until it bubbles, then turn to low. Cook 5 minutes longer.
Add roasted butternut squash.  Cook for 5 minutes more.

Ladle into a huge bowl and enjoy!

Do you like chili? What's your favorite kind?

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DISCLOSURE: I am not a doctor, nutritionist or chemist. The things that I post to this site are usually experiments I do that may or may not work for me (I will always let you know which way) . Nothing I post is meant to treat any condition that you may have. You should always ask your own doctor's opinion on any condition that you may have. If you try anything from my site, you do so at your own risk. I'm an experimenter, always trying to make my own way. That's my thing. I'm happy if you find inspiration here. Life for me is always about creativity.