Butternut squash chili

Posted 11/5/18

By: Mary John Resch

This recipe appeared in a Taste of Home magazine last fall and I was anxious to try it. When I made it I used ground turkey and I was very pleased with the results. Mary Alice …

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Butternut squash chili

Posted

By: Mary John Resch

This recipe appeared in a Taste of Home magazine last fall and I was anxious to try it. When I made it I used ground turkey and I was very pleased with the results. Mary Alice and I ate it the night I made it but I honestly think after eating the leftovers that it is even better if made a day ahead. I like to serve this with a simple green salad and perhaps a piece of home made bread.

 BUTTERNUT SQUASH CHILI

1 pound ground turkey or beef
3/4 cup chopped red onion
5 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1//2-1 teaspoon salt
1 3/4 to 2 cups water
1 can (15-oz.) black beans, rinsed and drained
1 can (15 ounce) pinto beans, rinsed and drained
1 can (14 1/2 ounce) diced tomatoes
1 can (14 1/2-ounce) tomato sauce
3 cups peeled butternut squash, cut into 1/2-inch cubes
2 tablespoons cider vinegar
Chopped avocado, plain Greek yogurt and shredded mozzarella cheese

In a Dutch oven, over medium heat, cook meat and onion, crumbling meat until meat is done and onion is tender, 6-8 minutes.
Add the next five ingredients, cook 1 minute longer. Stir in water, both types of  beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. Remove from heat.
If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese as garnishes.

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