Go Back
smoky butternut chili

Smoky Butternut Chili

Course Main Course, Soup
Servings 4

Ingredients
  

  • 1 ½ lbs ground beef 97/3 if possible
  • ¼ lb yellow onion diced
  • ½ tsp minced garlic
  • ½ tsp liquid smoke
  • 2 Tbsp chili powder
  • 2 Tbsp chipotle chili powder
  • 2 Tbsp cumin
  • 2 Tbsp smoked paprika
  • ½ tsp cayenne pepper
  • 4 cups plum tomatoes with juice canned tomatoes are fine to use, no sugar added
  • 2 cups diced tomatoes with juice canned tomatoes are fine to use, no sugar added
  • 6 oz tomato paste
  • 4 oz chopped green chilies
  • 8 oz beef broth
  • ¾ lb butternut squash peeled, seeded and cubed
  • ¼ lb red bell pepper diced
  • ½ bunch green onion diced for garnish

Instructions
 

  • Brown beef with onions and spices over medium-high heat. Tip: if you do not have lean meat, brown the meat in a separate pan and drain before adding to onions.
  • Reduce heat to medium, add tomatoes, tomato paste, green chilies and broth and mix thoroughly.  Simmer for 15 minutes, to allow flavors to blend.
  • Add butternut squash and simmer for 45 minutes, or until squash is tender.
  • Add bell pepper and simmer an additional 15 minutes. Add water if necessary, and adjust seasonings to taste.
Keyword Anti-Inflammatory, Beef, Complete Meal, Entree, Soup, Tomato