Thursday, August 15, 2013
Smokey Butternut Squash Chili
This is a rich and full-flavored chili with a smokey chipotle taste. It was one of the meals I brought camping and the chili pleased Paleo and non-Paleo campers alike! The bacon and green onions add the perfect garnish to this belly-warming meal.
Prep time: 15 minutes
Cook Time: 15 minutes (plus 1 hour to simmer)
1 pound ground beef
2 cups butternut squash, cubed
1 red bell pepper, diced
1 large yellow onion, diced
2 cans diced fire-roasted tomatoes with green chilies, 15oz1 can beef broth, 15oz
1 can tomato paste, 6oz
2 tablespoons chili powder
1 tablespoon chipotle chili powder
1 tablespoon cumin
1 teaspoon liquid smoke
1 teaspoon smoked paprika
1 teaspoon garlic powder
½-1 teaspoon red pepper
8 pieces of bacon
1 bunch green onions, diced
1. In a large pot, brown the ground beef and steak over medium-high heat for about five minutes. Add the butternut squash, red pepper, and onion. Sauté for an additional five minutes.
2. While the beef mixture cooks, add the canned tomatoes and the juice from the can into a blender. Blend the tomatoes for about 10-20 seconds, or until it is the consistency of crushed tomatoes.
3. Add the tomatoes, beef broth, tomato paste, chili powders, cumin, liquid smoke, paprika, garlic powder, and red pepper to the pot. Stir until all ingredients are combined. Reduce the heat to low and simmer for one hour or until butternut squash is tender.
4. While the chili simmers, cook the bacon until it is crisp. Cut it into small pieces.
5. Serve the chili warm with bacon and green onions on top. YUM!