Butternut Squash Chili

Butternut Squash Chili

This hearty chili is packed with flavor and perfect for a cozy fall meal. You can customize the spice level to your preference and add your favorite toppings.

Ingredients:

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef (or ground turkey, chicken, or lentils for a vegetarian option)
• 1 jalapeño pepper, seeded and diced (optional)
• 1 bell pepper, diced (color of your choice)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups peeled and cubed butternut squash
• 4 cups vegetable broth
• Salt and freshly ground black pepper, to taste
• Optional toppings: chopped fresh cilantro, sour cream, shredded cheese, avocado slices

Cooking Guide:

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
2. Add the ground meat (or lentils) and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
3. Stir in the jalapeño pepper (if using), bell pepper, cumin, chili powder, and smoked paprika. Cook for 1 minute, stirring constantly, to allow the spices to toast.
4. Pour in the diced tomatoes, kidney beans, black beans, vegetable broth, and butternut squash. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the butternut squash is tender.
5. Season with salt and pepper to taste.
6. Serve hot, topped with your favorite chili fixings like chopped fresh cilantro, sour cream, shredded cheese, or avocado slices.

Tips:

• For a thicker chili, mash some of the cooked butternut squash in the pot before serving.
• If you like your chili extra spicy, add a pinch of cayenne pepper or a few dashes of hot sauce.
• This chili can be easily made ahead of time. Simply prepare the chili as instructed, then let it cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through.
• Leftovers can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Enjoy this delicious and comforting Butternut Squash Chili!