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    Recipes » Special Diet » Dairy Free

    Butternut Squash Chili

    Published: Feb 5, 2018 · Updated: Mar 26, 2018 · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe Print Recipe

    Squash in your chili might sound strange, but let me assure that it's mighty delicious. This chili is definitely worth trying to shake up your regular chili recipe!

     Butternut Squash Chili from Living Well Kitchen

    Chili is one of the best comfort foods. Almost everyone likes chili; it's easy to make; and there are so many different versions.

    However, I sometimes get in a chili rut. I can make it without a recipe, and even that can get a little boring.

    To change things up, I used this recipe from the November issue of Cooking Light Magazine.

    [clickToTweet tweet="Squash in your chili might sound strange, but let me assure that it's mighty delicious. This chili is definitely worth trying to shake up your regular #chili recipe! #GF #DF" quote="Squash in your chili might sound strange, but let me assure that it's mighty delicious. This chili is definitely worth trying to shake up your regular #chili recipe! #GF #DF"]

    Now I know squash in your chili sounds wrong, but this was really tasty.

    Only problem is that I hate, really hate, dealing with butternut squash. Luckily, I found peeled and cubed butternut squash in the produce section at Walmart {yay}.

    You can also use this amazing vegetable peeler that will make you hate peeling butternut squash a whole lot less!

    Try not to let the long list of ingredients turn you away because this is worth making.

    I used this recipe from Cooking Light as my inspiration but made a few changes.

    And I thought it turned out amazing -- amazing enough to remember years later and make again (which is a big deal for me since I rarely have the chance to repeat recipes more than once or twice).
    Note: This was originally posted on December 30, 2011. Recipe and photos have been updated.

    So yes, squash in your chili. Make it; it's good.

    Pinky promise.

    Butternut Squash Chili from Living Well Kitchen

    Butternut Squash Chili

    Squash in your chili might sound strange, but let me assure that it's mighty delicious. This chili is definitely worth trying to shake up your regular chili recipe!
    No ratings yet
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 15 minutes
    Servings: 6
    Author: Meme

    Ingredients

    • 1 tablespoon oil avocado or canola oil, divided
    • 1 1/4 pound boneless chuck roast trimmed and cut in ½-inch cubes (I got the butcher to do this for me)
    • 3/4 teaspoon salt divided
    • 1 1/2 cups onion chopped (1 large)
    • 1 cup green bell pepper chopped (1 medium)
    • 2 tablespoon tomato paste
    • 1 tablespoon minced garlic about 6 cloves
    • 1 cup dry red wine or unsalted broth
    • 1 cup unsalted chicken broth or beef or vegetable broth or water
    • 1 1/4 teaspoon ancho chili powder or chili powder + 1/4 teaspoon cayenne
    • 1 teaspoon dried oregano
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground coriander
    • 1/8 teaspoon cayenne pepper
    • 1/8 teaspoon ground cinnamon
    • 28 ounce whole tomatoes undrained & chopped
    • 15 ounce kidney beans rinsed and drained, reduced-sodium or no-salt-added
    • 4 cups butternut squash cubed & peeled
    • 1 cup carrots chopped (2 medium)

    Instructions

    • Heat a large Dutch oven or soup pot over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle beef with ½ teaspoon salt, and add beef to pan. Cook for 8 minutes, making sure to turn so all sides are cooked. Remove beef from pan and set aside.
    • Add remaining 2 teaspoon oil to pot. Add onion and bell pepper to pot, and cook for 5 minutes. Add tomato paste and garlic; cook for 1 minutes stirring constantly. Add the wine (or broth) and broth (or water) to the pot. Bring to a boil, scraping the pot. Cook for 2 minutes. Add beef back to the pot.
    • Stir in ancho chile powder, oregano, cumin, coriander, cayenne pepper, cinnamon, tomatoes, kidney beans, and remaining ¼ teaspoon salt. Bring to a boil; cover, reduce heat to medium-low, and simmer gently for 60 minutes. Make sure to stir occasionally.
    • Add butternut squash and carrots to the pan. Simmer for 1 1/2 to 2 hours, until beef is tender.
    • Serve & enjoy!! You can top it with chopped cilantro, sour cream or plain yogurt, or any other toppings if desired.

    Notes

    *Makes about 9-10 cups
    *One medium (4 pound) butternut squash is about 4 cups chopped.
    *This chili is great as leftovers and freezes well.
    *Use chili powder + an extra 1/4 teaspoon cayenne pepper in place of ancho chili powder if desired. *Based on this recipe from Cooking Light Magazine November 2011
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Butternut Squash Chili
    Serving Size
     
    1.5 cups
    Amount per Serving
    Calories
    384
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    5
    g
    31
    %
    Cholesterol
     
    65
    mg
    22
    %
    Potassium
     
    1307
    mg
    37
    %
    Carbohydrates
     
    36
    g
    12
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    10
    g
    11
    %
    Protein
     
    25
    g
    50
    %
    Vitamin A
     
    13965
    IU
    279
    %
    Vitamin C
     
    58.4
    mg
    71
    %
    Calcium
     
    148
    mg
    15
    %
    Iron
     
    5.4
    mg
    30
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

     

    Meme

    Pin for later:

    Butternut Squash Chili from Living Well Kitchen is crazy delicious! Squash in your chili might sound strange, but it's a fun and vegetable-filled take on a favorite dinner recipe. This chili is definitely worth trying to shake up your regular chili routine! Gluten free, dairy free. #chili #onepot #butternutsquash #glutenfreerecipes #dairyfree #beef #dinnerrecipes via @memeinge

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme -- a thirty-something girl from Alabama living in San Diego! Join me as I prove that living a guilt-free, healthy lifestyle can be budget friendly, delicious & fun!
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