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Beef & Butternut Squash Chili

Prep Time15 mins
Cook Time2 hrs
Course: Soup
Servings: 10
Author: Suzie Bauer

Ingredients

  • 2 lb Ground Beef
  • 1 medium Butternut Squash peeled & cut in 1" cubes
  • 1 Red Onion diced
  • 3 cloves Garlic minced
  • 3 large Carrots diced
  • 1 Red Bell Pepper diced
  • 1 Green Bell Pepper diced
  • 14.5 oz Fire Roasted Diced Tomatoes
  • 6 oz Tomato Paste
  • 4 cups Beef Bone Broth
  • Sliced Scallions for garnish

Chili Seasoning

  • 1 1/2 tsp Smoked Paprika
  • 1 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tsp Sea Salt

Instructions

  • In a large pot or dutch oven over medium-high heat, brown ground beef with the red onion and garlic, about 15 minutes. If you're meat was fairly fatty, drain out fat, leaving 1 - 2 Tbsp of rendered fat in the pot.
  • When the meat is browned, add the butternut squash, carrots, red and green bell peppers, diced tomatoes, tomato paste, chili seasoning and beef broth to the pot, and stir.
  • Bring to a boil, then reduce heat and simmer uncovered for 2 hours. The butternut squash should be fork tender.
  • Garnish with chopped scallions, and serve.

Notes

If your chili becomes too thick, add more broth until it reaches the consistency you want.