Bold Butternut Squash Chili –
Last week I had a terrible cold, you know the kind that hits like a brick. Sore throat, head cold, chest congestion, aches & pains – the whole shebang. At nighttime, my husband came to help me into bed (because I was really that pathetic 😀 ) and he laid his hand on top of my head, quickly kissed it and then backed away to the sink and began scrubbing his hands like he was a Doctor prepping for brain surgery! He then grabbed his pillow and skedaddled for the guest room. Life continued that way for the next four days….
The entire week our meals consisted of freezer food or take out (blech! ) I was sure that I shouldn’t touch anything he would consume for fear he would catch my cold! On Thursday, when I finally came back to life I was so ready to eat some real food! But it couldn’t be just anything, it needed to be something with big bold flavor because…you know…because everything still tasted just a bit like cardboard to me.
Butternut Squash Chili was exactly what I needed! Filled with big, warm spices like cumin, chili powder and dry mustard it gives a pow of flavor – not hot, but big and bold. Loads of butternut squash mixed with beef & pork balance out the spices and some brown sugar give it just the right amount of sweetness! You’re going to love this and it gets better every day! Let’s get cooking!
Butternut Squash Chili
- 1/2 pound hamburger
- 1/2 lb . mild Italian sausage
- 4 cups butternut squash
- 1 red bell pepper
- 1 sweet yellow onion
- 1 clove garlic
- 2 14 oz . cans red kidney beans undrained
- 1 28 oz . can peeled tomatoes
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1 tablespoon yellow mustard
- 1 teaspoon pepper
- 1 tablespoon brown sugar
- 1/2 teaspoon to 1 salt to taste at the end of cooking
- In a large stock pot over medium heat, brown the hamburger & Italian sausage. While it is cooking dice the onion, bell pepper & squash.
- When the meat is browned, pour off any excess fat - then add the onion, bell pepper & squash to the stock pot. Also add the spices - cumin, chili powder, yellow mustard & black pepper. Sauté for about five minutes until the vegetables begin to soften. Mince the garlic and add it to the pot, sauté for another minute.
- Next Add the kidney beans, canned tomatoes and brown sugar. Stir well to combine, reduce heat to low and simmer covered for about 45 minutes - stirring occasionally.