I love chili!
I’m not sure what it is about chili that I love so much, but it’s a
quick and easy meal and can be prepared in so many different ways. This chili recipes came from an old Southern
Living magazine my mom gave me years ago. What I like most about this chili is
the butternut squash. It seems so
different, yet pairs nicely with the traditional chili flavor. However, I have adapted the ingredients to
avoid some of the foods I am sensitive to, such as beans and corn. So, if you must have beans in your chili, feel free to add in a can or two of
low sodium, organic kidney beans.
Beef and Butternut Squash
Chili
Adapted from MyRecipes.com
Serves 4-6
1 pound extra-lean ground beef
1 green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 small butternut squash, peeled and
cubed (about 1 1/2 cups)
1 cup low-sodium beef broth
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
Directions:
1.
Cook
beef, bell pepper, onion, and garlic in a large pot over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to pot.
2.
Stir
in tomatoes and next 4 ingredients; bring to a boil over medium-high heat.
Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15
minutes. Uncovered, and cook 15 minutes or until squash is tender and chili is
thickened.
I hope you will give this great recipe a try, even if summer is around the corner!




