Chipotle Butternut Venison Chili
I was looking for a recipe to use up a butternut squash that was given to me and decided to go out on my own and make a chili. This has a nice amount of heat with the chipotle and no gamey taste. My kids (4 and 19m) gobbled it up with the addition of sour cream, shredded cheddar and a glass of milk.
INGREDIENTS
Nutrition- 2cups butternut squash, peeled and cubed
- 1tablespoon olive oil
- 1lb ground venison or 1 lb lean beef
- 1
- 1
- 1(15 ounce) can diced tomatoes
- 1(10 ounce) can Rotel Tomatoes
- 1
- 1 1⁄2teaspoons cumin
- 1 1⁄2teaspoons chili powder
- 2 1⁄2teaspoons chipotle chiles in adobo
- 1teaspoon salt
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DIRECTIONS
- Preheat oven to 400 degrees.
- Spray a cookie sheet or jelly roll pan with cooking spray.
- Mix the butternut squash with olive oil, spread out on pan and sprinkle with salt and pepper.
- Bake for 10 to 15 minutes or until tender but not mushy. Set aside.
- Brown meat with green pepper, onion and garlic until no longer pink.
- Add diced tomatoes, Rotel, black beans, cumin, chili powder, chipotle pepper and salt.
- Simmer for 15 minutes.
- Add butternut squash and simmer another 10 minutes.
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