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Butternut Beef Chili

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  • Butternut Beef Chili

    This originally came from Cooking Light many years ago.


    1 lb. ground round
    1 medium onion, chopped
    1 green bell pepper, seeded and chopped
    3-4 cups chopped tomato
    3 cups chopped, peeled butternut squash (pumpkin would also be good.)
    3 cups water
    2 Tbsp. tomato paste
    1-1/2 tsp. dried oregano
    2 tsp. ground cumin
    1 tsp. ground coriander
    1-1/2 tsp. chili powder
    1 tsp. salt
    1 (16 oz.) can kidney beans, drained
    1 (14-16 oz.)can pinto beans
    2-3 large cloves garlic, minced
    ˝ cup or more sliced black olives
    2-3 Tbsp. minced, seeded fresh jalapeno pepper
    6 Tbsp. thinly sliced green onion
    2 Tbsp. or more chopped fresh cilantro

    •Combine the first 3 ingredients in a Dutch oven and cook over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Stir in tomato and next 9 ingredients (tomato through garlic); bring to a boil. Reduce heat, and simmer 20-30 minutes until squash is tender, stirring occasionally. Stir in olives and jalapeno; cook 5 minutes. Ladle chili into soup bowls and top each serving with 1 Tbsp. green onion and 1 tsp. (or to taste) cilantro.

    Yield: 6 servings

    CHARLENE'S NOTE: This recipe incorporates the changes I thought it needed: additional onion, garlic and cumin and coriander.
    Last edited by CharleneG; 10-05-2017, 04:34 PM.

  • #2
    Charlene, this looks amaxing! Thanks for posting.


    • #3
      You're welcome! I've made it several times and it's really tasty!