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!
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.