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