Jennifer - posted on 01/04/2009 ( 1 mom has responded )
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Butternut squash chili:
1 lb of ground round or turkey
1 cup of chopped onions
1 cup chopped green bell peppers
2 large chopped tomatoes
3 cups chopped butternut squash
2 tablespoons tomato paste
1 ½ tsp dried oregano
1 ½ tsp ground cumin
1 ½ tsp chili powder
½ tsp salt
1 can of kidney beans drained
2 garlic cloves minced
Optional:
2 jalapeno peppers seeded and minced
Sliced green onions
Fresh chopped cilantro
Small pitted olives
Combine 1st three ingredients in a large pot/dutch oven and cook over med-high heat until browned. Drain well and stir in tomato and next 9 ingredients (till garlic) and bring to a boil. Reduce heat and simmer 20 minutes or until squash is tender. Stir in jalapeno and olives and cook 5 minutes. Ladle chili into bowls and top each with green onions and cilantro.
Jennifer’s Tip:
Recipe calls for water to be added but I find it gets too watery if you add any. I tend to use Turkey to make it lower in fat. I will add an extra can of kidney beans depending on how much I want to make and I just use the biggest squash I can find and put it all in. I have never used olives in it so don’t know how that tastes! You could also used canned tomatoes if you don’t have fresh!
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