Recipe information
Ingredients for - Butternut Squash Chili
1. 1 pound ground beef or turkey -
2. 3/4 cup chopped red onion -
8. 1-3/4 to 2 cups water -
11. 1 can (14-1/2 ounces) diced tomatoes -
12. 1 can (14-1/2 to 15 ounces) tomato sauce -
13. 3 cups cubed peeled butternut squash, (1/2-in. cubes) -
15. Optional: Chopped avocado, plain Greek yogurt and shredded mozzarella cheese -
How to cook deliciously - Butternut Squash Chili
1. Stage
In a Dutch oven over medium heat, cook the ground beef and onion, crumbling the meat and cooking until the beef is no longer pink and the onion is tender, six to eight minutes.
2. Stage
Add the chopped garlic, tomato paste, chili powder, cumin and salt, then cook for one minute longer. Stir in the water, both cans of beans, the diced tomatoes and the tomato sauce. Bring the chili to a boil, then reduce the heat. Stir in the squash, then simmer, covered, until the squash is tender, 20 to 25 minutes. Stir in the vinegar.
3. Stage
Serve the chili with chopped avocado, Greek yogurt and shredded mozzarella cheese as optional toppings.
