Trust me on this one; this beef & butternut squash chili is to. die. for. Folks go cray over it and can’t figure out what the ingredients are or why it tastes so FAB!!!!
I came up with this butternut squash & bean chili by tweaking one of my favorite recipes~this chili with sweet potatoes & black beans. Since a 2017 goal is to get a variety of whole foods and healthy antioxidants into our diet, this chili fits the bill. It could be even healthier by substituing ground turkey or chicken for beef, but I love beef, and a little fat doesn’t bother me at all. #justkeepcalmanddrainitoff:-)
This chili is full of standout, complex flavor. It gets a warm but palatable heat from smoked paprika, chili powder, and fresh jalapeño. Onions, diced peppers, and garlic are the “trinity” aromatics. Finally, just a pinch of cinnamon gives this interest and kick that perfectly complements the butternut squash.
Beans: I like adding different colors and sizes of beans, and sometimes I’ll even throw in an extra can:-) Beans are a yummy way to stretch a dish to feed more folks AND they add much needed fiber to the diet.
Butternut squash: Costco, Trader Joe’s and Sprouts usually sell this squash already cut or diced, which I think is worth every penny (it is a pain to prep). Sweet potatoes can be substituted for squash in this and most recipes. Any time I add either of these to a soup or chili, I give them a short stint in the mircowave. When partially cooked, they’re sure to be done by dinner time. I’ve had a few incidents of too-hard potatoes, which ruins a good soup or chili.
I would love to hear from you if you try this recipe; I think you’ll be pleasantly surprised. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!