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Butternut Squash Beef Chili from Alexandersmom.com

Alexandersmom.com
Course Main Course
Cuisine American
Servings 8 People

Ingredients
  

  • 2 Pounds Ground Beef
  • 1 Tablespoon Olive Oil
  • 2 Onions, Large Chopped
  • 2 Celery Stalks Sliced
  • 2 Carrots Sliced
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Chili Powder
  • 1/4 teaspoon Ground Black Pepper
  • 1 28 ounce Can Crushed Tomatoes
  • 1 14 ounce Can Diced Tomatoes or Tomato Sauce
  • 2 15.5 ounce Cans Kidney Beans
  • 1 Butternut Squash Peeled, Seeded, Chopped into 1/2" Chunks

Instructions
 

  • Over medium high heat brown ground beef in a 4 quart saucepan, drain off excess grease and remove beef from the saucepan to a plate covered with a double thickness of paper towel, return saucepan to stove.
  • Over medium heat add olive oil and sauté onions until golden brown, add carrots and cook for 5 minutes then add celery and cook until tender, add spices, salt and pepper, stir and heat spices to bring out their flavor, add crushed tomatoes and stir, add diced tomatoes and beans, stir, bring to a boil, cover saucepan and simmer over low heat for 15 minutes, add butternut squash and cook for another 15 minutes or until butternut squash is tender stirring occasionally.
  • Serve with sour cream, chopped onions and shredded cheddar cheese.

Notes

This is a mild chili, if you prefer heat use 1 1/2 teaspoons chili powder, 1 teaspoon cayenne pepper and 1/2 teaspoon black pepper instead. This is also much better if you make it ahead of time and reheat. I made it in the morning and by night the flavors had developed. It also even better the next day
Keyword Butternut Squash, Carrots, Celery, Chili Powder, Cumin, Extra Virgin Olive Oil, Ground Beef, Kidney Beans, Onion, Tomato Sauce, Tomatoes Crushed, Tomatoes Diced