Butternut Squash and Beef Chili

Tamara Stimpson

This is a colourful and tasty chili! Bonus: almost all the ingredients can be found at the farm store!

 

Ingredients:

1 lb ground beef

1 cup chopped onions

1 cup chopped green bell pepper

3 cups chopped tomatoes

3 cups chopped, peeled & seeded butternut squash

3 cups water

2 tbsp tomato paste

1 1/2 tsp each of dried oregano, cumin, chili powder

1/2 tsp salt

1 - 16oz can of kidney beans, drained & rinsed

2 cloves garlic, minced

1/2 cup small, pitted olives

2 to 3 tsp minced, seeded jalapenos

6 tbsp thinly sliced green onions

2 tbsp chopped fresh cilantro

 

  • Combine the first 3 ingredients in a Dutch oven (beef, onions, and peppers). Cook over medium-high heat until browned.
  • Drain well, return to pot and stir in the next 10 ingredients (tomatoes - garlic) and bring to a boil. Reduce heat and simmer 20 minutes, or until squash is tender, stirring occasionally.
  • Stir in olives and jalapenos and cook for 5 minutes more.
  • Ladle into bowls and top with green onions and cilantro.