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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Beef and Butternut Squash Chili Recipe

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This recipe for Beef and Butternut Squash Chili is from The Liberty Baptist Church & Academy Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. cooked and shredded lean chuck roast
1 green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 (14.5 oz.) cans Mexican-style stewed tomatoes, chopped
1 (16 oz.) can chili beans
1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
1 c. low-sodium beef broth
1 1/2 tsp. ground cumin
1 1/2 tsp. chili powder
1 c. frozen whole-kernel corn
Directions:
Directions:
Saute the bell pepper and onion in a small amount of oil in a Dutch oven until translucent; add the garlic and sauté until slightly browned being careful not to burn the garlic. Add the beef, stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened. Makes 8 servings.

 

 

 

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