“This unconventional chili recipe has lots of vegetables instead of beans. It's super healthy and extremely flavorful. The butternut squash adds an unexpected sweetness to the chili's savory flavor. Add a pinch of cayenne if you want more heat. I made it for my friend, who doesn't even like vegetables, and he loved it so much that he got seconds and thirds.”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
2 quarts chili
UNITS:
US

Ingredients Nutrition

Directions

  1. In oven or toaster oven, bake butternut squash, cut side down, on a baking sheet at 350F degrees for 35 to 40 minutes. Remove from heat. Cool slightly and carefully remove the skin that should easily peel off. Dice the squash into 1/2 inch cubes.
  2. Meanwhile, sauté onion, bell pepper, and carrots in olive oil until lightly golden.
  3. Add beef and garlic and fry on medium-high heat until browned.
  4. Add butternut squash, crushed tomatoes, bay leaf, chili powder, black pepper and salt. If the chili is too thick, add a little chicken broth or water. Chili should be thin enough to stir but not soupy.
  5. Bring to a boil and simmer for 25 minutes, stirring occasionally.
  6. Remove from heat. Discard bay leaf. Stir in tamari and parsley. Serve with cornbread.

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