Quantcast
Channel: Cooking Tidbits
Viewing all articles
Browse latest Browse all 24

Butternut squash chili

0
0

 

I’ve always love the comfort factor of chili, minus the beans. I’m not a big fan of beans. And then a couple months ago I came over to a friend’s for a game of Hunt a Killer, and she made this awesome pot of butternut squash chili… I was in heaven! This is such an awesome idea! This recipe comes from Primavera Kitchen, with modifications to my likings. Very minor mods. Hearty, low carb, comforting, definitely a keeper

INGREDIENTS

  • 2 tbsp oil
  • 4 stalks of celery
  • 1 medium onion, diced
  • 2 tbsp minced garlic
  • 1lb lean ground beef
  • 2 tsp red pepper flakes
  • 2tsp ground cumin
  • 2 tsp paprika
  • 1/2 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp onion powder
  • 1 red bell pepper, diced
  • 1 Thai chili (optional)
  • 32oz cubed butternut squash (because this is the size my Harris Teeter carries)
  • 14 oz (1 can ) diced tomato, with juice
  • 14 oz (1 can) tomato sauce
  • 1 cup vegetable/ chicken broth
  • Salt and pepper
  • Fresh cilantro, sour cream for garnishing

INSTRUCTIONS 

  1. Preheat a dutch oven, then heat up oil.
  2. Sautee garlic for 30 seconds, then add celery and onion and sautee for 3 minutes.
  3. Add ground beef, break up the chunks, cook for 5 minutes.
  4. Add red pepper flakes, cumin, paprika, coriander, onion powder, ginger, salt, and pepper to taste.
  5. Add red bell pepper, butternut squash, diced tomatoes, Thai chili, tomato sauce and chicken broth.
  6. Stir, bring to a boil, cover with a lid and bring to a simmer. Cook the chilli for 45 minutes.
  7. Serve with cilantro and a dollop of sour cream.

Viewing all articles
Browse latest Browse all 24

Latest Images

Trending Articles





Latest Images