Butternut Squash Chili Recipe
1 pound ground beef (or any protein you prefer)
1 yellow onion
2 Anaheim chilies (*roasted and diced)
6 whole roma tomatoes (*peeled and chopped)
2-3 cups of large diced (1” x 1”) butternut squash
1 cup tomato puree
2 cup beef broth or chicken broth
1 tsp paprika
1 tsp cayenne pepper
2 tsp minced garlic
1 tsp cajun spices
1 tsp cumin
*To peel tomatoes: Place tomatoes in a pot of boiling water until you see the skin breaking. Once the skin breaks, using a slotted spoon remove the tomatoes and place them in an ice bath. Remove the skin and chop.
*How to roasted an Anaheim Chili: Begin by preheating your oven’s broiler. Lay the chilies (these are Anaheim Chilies, but you can also use Poblanos, Bell Peppers…whatever heat level you want:)) on a foil-lined baking sheet. You’re going to char the heck out of ’em, so you’ll be glad the foil is there.
Place the pan under the broiler (get as close as you can to the heating element) and let them broil until most of the skin is black. (You can also do this over an open flame on your cooktop or grill.) Then remove the pan, flip the chilies over, and repeat on the other side. When they’re done, they should look black and gross, like this. (Note: the charring process should take 10-15 minutes. You don’t want to leave them in there forever because they’d eventually disintegrate or become too mushy.)
Directions: Saute small dice onion, minced garlic, and anaheim chilies, in coconut oil, once translucent add your ground beef and brown, add peeled and chopped tomatoes and tomato purée. Add the beef/chicken broth and all your spices and bring to a simmer. Finish with diced butternut squash and cook till tender, finish with salt and pepper and acid ( lemon juice or vinegar)
Super simple, super yummy, rich in vitamins and minerals and a great balance of macro nutrients!