Butternut Squash Chili

A unique twist from your typical chili!

Adapted Recipe & Photo from Everyday Maven

Serves Five

The Ingredients

• 1/2 tbsp extra virgin olive oil

• 3 medium cloves garlic, chopped

• 1/2 medium yellow onion, chopped

• 1 medium celery stalks, chopped

• 1/2 small jalapeño, diced

• 3/4 lb lean ground beef

• 1.5 tbsps chili powder

• 1/2 tbsp ground cumin

• 1 tsp dried oregano

• 3/4 tsp salt

• 1/8 tsp crushed red pepper flakes

• 1 dried bay leaves

• 1 14-oz can crushed tomatoes *no sugar added

• 1/2 8-oz can tomato sauce *no sugar added

• 1/2 cup bone broth (beef, chicken or vegetable)

• 1/2 medium green bell pepper ribs removed, diced

• 1/2 pound frozen cubed butternut squash

The Instructions

• Chop and dice all the vegetables.

• Heat a large pot over medium-high heat. Add olive oil, garlic, onion, celery, and jalapeño. Sauté until tender. Stir occasionally for 3-4 minutes.

• Add ground beef and break it up. Brown the meat until fully cooked. Add the spices and stir to coat the meat and vegetables. Cook for one more minute.

• Add the crushed tomatoes, tomato sauce, and bone broth. Increase heat to high.

• Once boiling, add the chopped bell pepper, and cubed squash. Cover partially and reduce to a simmer. Continue cooking for 25-30 minutes, stirring every so often.

• Remove bay leaf. Add more salt if needed and top with your favorite chili toppings (like shredded cheese, crackers and maybe some green onion!) Dig in!

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NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.