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Butternut Squash and Ground Beef Chili – 6 – 8 servings
- 1 pound of ground beef
- 1 butternut squash, peeled and chopped into 1 inch cubes
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 can of great northern beans, drained and rinsed
- 1 can of diced tomatoes, with liquid
- 4 garlic cloves, minced
- 1 bay leaf
- 1/4 cup of chili powder
- 1 tablespoon of cumin
- 2 and 1/2 Cups of vegetable broth
- Salt and pepper to taste (approximately 1 tablespoon of salt and 1 teaspoon of pepper)
- 1 avocado, diced
- Balsamic vinegar
- 2 tablespoons of extra virgin olive oil
- In a large stock pot over medium heat, warm the olive oil and add the ground beef. Cook until done, approximately 8 – 10 minutes.
- While the beef is cooking, chop the yellow onion, green pepper, butternut squash. and garlic. Once the beef is done cooking, using a spoon remove from the stock pot and set aside.
- Add the onion, green pepper, butternut squash, garlic to the stock pot and cook over medium heat for 6 – 8 minutes until the onions and peppers soften.
- Add the beans, dice tomatoes, chili powder, cumin to the stock pot and stir.
- Next add the salt and pepper, vegetable broth, tomatoes, ground beef and bay leaf to the stock pot and bring to a boil.
- Cover and reduce the heat to a simmer and cook for 1 hour. Check the salt and seasoning half way through and adjust as needed.
- After 1 hour, remove the bay leaf, taste the broth and check to the butternut squash to make sure it is tender, if it is then you are ready to eat.
- Serve in individual bowls with a splash of balsamic vinegar and avocado slices.