Autumn Chili

Contributed By: Terry Borden


2 Tbsp olive oil
1 onion, diced
1 1/2lb extra lean ground beef
2 Tbsp chili powder
2 Tbsp cumin
2 Tbsp paprika
1 1/2 tsp garlic powder
1/2 tsp sea salt
2 14.5oz cans diced tomatoes
8oz tomato paste
4 c chicken broth
4 c butternut squash, diced
1 Tbsp olive oil
2 bell peppers, diced (1 green & 1 yellow)
salt & pepper


Sautee onion in the olive oil for 5 minutes, then add spices and salt. Add ground beef and mix to combine with the onions and spices. Sautee for 10 more minutes, until the beef is starting to brown, then add diced tomatoes, tomato paste, and chicken broth. Bring to a low simmer, then reduce heat and simmer for 30 minutes.
Preheat oven to 450. Toss butternut squash in olive oil and spread evenly on a baking sheet. Bake for 25 minutes or until tender. Add squash and peppers to chili and continue to simmer for 10-15 minutes. Serve with tortilla chips or cornbread!

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