Butternut Squash Chili.
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 yellow onion diced
- 6 cloves garlic minced
- 2 pounds ground beef
- 2 cups butternut squash 1/2 inch cubes
- 1 green bell pepper diced
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons sea salt
- 1 ½ cups beef broth or vegetable broth
- 1 28 ounce can fire-roasted diced tomatoes lightly drained
- 2 15 ounce cans dark red kidney beans lightly drained
- 4 ounces tomato paste
- 2 tablespoons date syrup or organic brown sugar/ coconut sugar
Instructions
- Heat a large skillet over medium heat and add the avocado oil. Add the onion and bell pepper and cook about 5 minutes or until it begins to caramelize around the edges. Next add the ground beef into the pot and break it up. Once the beef is browned stir the garlic in and cook another minute.
- Add the butternut squash cubes, chili powder, paprika, cumin, and salt. Give it a good stir and let cook another minute or two. Add beef broth, the tomatoes, tomato paste, date syrup, and beans. Stir to combine.
- Simmer uncovered for 15- 20 minutes until squash is just tender. Ladle the chili into bowls and top with your favorite toppings.