Southwest Chili With Butternut Squash
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
2 quarts chili
- Serves:
- 6
ingredients
- 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 (fermented soy sauce) or 1 tablespoon regular soy sauce
- 1 tablespoon parsley, chopped
directions
- 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.
- Meanwhile, sauté onion, bell pepper, and carrots in olive oil until lightly golden.
- Add beef and garlic and fry on medium-high heat until browned.
- 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.
- Bring to a boil and simmer for 25 minutes, stirring occasionally.
- Remove from heat. Discard bay leaf. Stir in tamari and parsley. Serve with cornbread.
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RECIPE SUBMITTED BY
Garden Gate Kate
United States
<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>