Chipotle Butternut Venison Chili

photo by *Huntergirl*

- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- salt
- pepper
- 1 lb ground venison or 1 lb lean beef
- 1 cup green pepper, chopped
- 1 cup onion, chopped
- 2 garlic cloves
- 1 (15 ounce) can diced tomatoes
- 1 (10 ounce) can Rotel Tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 1 1⁄2 teaspoons cumin
- 1 1⁄2 teaspoons chili powder
- 2 1⁄2 teaspoons chipotle chiles in adobo
- 1 teaspoon salt
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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