Ingredients
1 ½ lbs ground beef
1 medium-large red onion, chopped
5 garlic cloves, minced
3 T tomato paste
1 T chili powder
1 t ground cumin
½ t salt
2 c water
1 15-oz can black beans, rinsed and drained
1 15-oz pinto beans, rinsed and drained
1 28-oz can stewed tomatoes
3 cups cubed butternut squash, ½” pieces (a 2-lb squash, peeled and cubed)
1 T cider vinegar
Directions
1 In a Dutch oven over medium heat, cook beef and onion, crumbling meat until no longer pink and onion is tender, 6–8 minutes.
2 Add garlic, tomato paste and dry seasonings; stir until blended, not longer than 1 minute. Stir in water, beans and stewed tomatoes (make sure to get crushed stewed tomatoes or crush the whole stewed tomatoes before they go in). Bring to a boil; reduce heat. Stir in squash; simmer covered until squash is tender, 25 minutes. Stir in vinegar. Serve topped with diced avocado and shredded pepperjack cheese if available.
Another chili! Beef chili. Turkey chili. Pork chili. Chicken chili. Sweet potato chili. Pumpkin chili. Butternut squash chili. Kidney beans. Chili beans. Black beans. Pinto beans. Diced tomatoes. Tomato sauce. Tomato paste. Stewed tomatoes. Sweet peppers. Hot peppers. Yellow onions. Red onions. However you make your chili, make it so you like the taste of it! This seemed like a basic chili with butternut squash added. It was good. I like mine a little more spicy than this recipe made, so I finished mine with shredded pepperjack cheese. The addition of cider vinegar at the end of cooking with the avocados on top made this taste bright and fresh, just like an early Spring day!
If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.
