Description
A warm and comforting chili packed with flavors from chili powder, cumin, and fresh vegetables.
Ingredients
Scale
- 1 tablespoon chili powder
- 1 tablespoon cumin powder
- 2 teaspoons dried oregano
- 3 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 lb ground beef
- 2 tablespoons tomato paste
- 2 tablespoons hot sauce (such as Frank’s Red Hot)
- 2–3 cups beef broth
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (14 oz) can diced tomatoes (undrained)
- 2 tablespoons cornmeal
- 1 (2 – 2 1/2 lb) butternut squash (peeled, seeded and cut into 1/2” cubes)
Instructions
- In a small bowl, combine the chili powder, cumin, and oregano.
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add half of the spices and stir for 30 seconds. Add in the onion and bell pepper and cook, stirring frequently, until they start to soften, about 5 minutes.
- Add in the ground beef and the remaining spice mix. Cook, breaking up the meat as it cooks, until the beef is no longer pink. Add in the tomato paste and cook until fragrant, about 30 seconds. Stir in the hot sauce.
- Add 2 cups of the beef broth, the black beans, diced tomatoes, and cornmeal. Stir to combine, then add in the cubed butternut squash. If desired, add more beef broth to thin out the chili.
- Cover the pot and cook on medium-low for 45 minutes. Remove the lid and cook an additional 15 minutes, or until the butternut squash is tender. Season to taste with salt and pepper.
Notes
- For a spicier chili, add more hot sauce or fresh peppers.
- This chili can be stored in the refrigerator for up to 5 days.
- Best served with cornbread or over rice.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg