Spicy Butternut Squash Chili
This sweet and spicy butternut squash chili is sure to be a crowd pleaser and won first place in our office chili cook-off.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2tablespoons olive oil
- 1medium onion, chopped
- 2tablespoons minced garlic
- 1pound ground beef
- 1pound cubed butternut squash
- 1(16 ounce) package frozen mixed vegetables
- 2(10 ounce) cans diced tomatoes with green chile peppers
- 1(14.5 ounce) can diced tomatoes
- 1cup chicken broth
- 1(7 ounce) can chipotle peppers in adobo sauce, chopped
- 1(6 ounce) can tomato paste
- 1tablespoon chili powder
- 1tablespoon ground cumin
- 1teaspoon garlic powder
- ½teaspoon cayenne pepper, or to taste
- 1tablespoon brown sugar, or to taste
Instructions
Step 1
Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add beef and cook and stir until browned and crumbly, 5 to 7 minutes.Step 2
Transfer beef mixture to the bottom of a slow cooker and add butternut squash and frozen mixed vegetables. Stir in diced tomatoes with green chilies, diced tomatoes, chicken broth, chipotle peppers in adobo, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and brown sugar; mix together.Step 3
Set heat to High; wait to bring to a simmer. Cover, set heat to Low and cook, 8 hours to overnight.