Southwest Chili With Butternut Squash

Garden Gate Kate's Note:

This unconventional chili recipe has lots of vegetables instead of beans. It's super healthy and extremely flavorful. The butternut squash adds an unexpected sweetness to the chili's savory flavor. Add a pinch of cayenne if you want more heat. I made it for my boyfriend, who doesn't even like vegetables, and he loved it so much that he got seconds and thirds.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 6

Yield: 2.0 quarts ...

• 1 (1 lb) butternut squash, cut in half and seeded
• extra virgin olive oil
• 1/2 onion, finely chopped
• 2 large carrots, finely chopped
• 1 small red bell pepper, finely chopped
• 1 lb ground beef
• 2 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 1 bay leaf
• 1 tablespoon chili powder
• black pepper (to taste)
• salt (to taste)
• 1/2-1 cup chicken broth (as desired)
• 1 tablespoon tamari
• 1 tablespoon parsley, chopped

Directions:

1. In oven or toaster oven, bake butternut squash, cut side down, on a baking sheet at 350F degrees for 35 to 40 minutes. Remove from heat. Cool slightly and carefully remove the skin that should easily peel off. Dice the squash into 1/2 inch cubes.
2. Meanwhile, sauté onion, bell pepper, and carrots in olive oil until lightly golden.
3. Add beef and garlic and fry on medium-high heat until browned.
4. Add butternut squash, crushed tomatoes, bay leaf, chili powder, black pepper and salt. If the chili is too thick, add a little chicken broth or water. Chili should be thin enough to stir but not soupy.
5. Bring to a boil and simmer for 25 minutes, stirring occasionally.
6. Remove from heat. Discard bay leaf. Stir in tamari and parsley. Serve with cornbread.