Butternut Squash Chili Recipe

Cooking Directions

• STEP 1.Start by sautéing onions and garlic in a large pot until they are soft and fragrant.
• STEP 2.Add ground beef or turkey to the pot and cook until browned.
• STEP 3.Next, add diced butternut squash, black beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, and pepper to the pot.
• STEP 4.Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the squash is tender.
• STEP 5.Taste and adjust the seasonings if needed.
• STEP 6.Serve the chili hot with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, or diced avocado.
• STEP 7.Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make this chili vegetarian or vegan, simply omit the ground meat and use vegetable broth instead of beef broth.
• For a spicier chili, add some diced jalapenos or a pinch of cayenne pepper.
• If you prefer a smoother texture, you can use an immersion blender to partially puree the chili.
• Feel free to customize the toppings based on your preferences. Other options include diced red onion, lime wedges, or tortilla chips.

Storage and Serving

• Serve the butternut squash chili hot with your favorite toppings.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chili on the stovetop or in the microwave before serving.