Butternut Squash, Poblano & Beef Chili
1 sweet onion, chopped
1/2 red onion
4-6 cloves of garlic
3 large poblano peppers, roasted, peeled, and chopped
1 large butternut squash, peeled, cut into cubes and roasted
5 stalks celery, chopped
2 cans of beans, rinsed (black, pinto, cannellini, red kidney—any mix)
2 lbs ground beef
1 can of tomato sauce
1 can diced tomatoes
1 can tomato paste
1 1/2 C beef broth/stock (adjust this to suit how thick you like your chili)
3 tsp chili powder
2 tsp oregano
2 tsp cumin
1 tsp kosher salt
1 tsp black pepper (or use some cayenne)
1 tsp cinnamon
To serve: sour cream, shredded cheese (cheddar or gouda), avocado, chopped green onion, sunflower seeds.)
1. Roast the poblano peppers in the oven at 425 degrees for 10-15 minutes until the skin is just starting to look blistered. Peel and cube the butternut squash into ½ inch pieces, then roast at 375 until edges are just beginning to blacken, set aside when done.
2. De-seed the poblano peppers and chop roughly into ½ inch pieces, set aside. Chop stalks of celery.
3. Chop the onion and garlic. Throw onion into a large pot with your oil on medium heat. Stir every couple of minutes, waiting until fragrant, about 5-10 minutes. Stir. Add in the celery.
4. Let everything cook on medium high heat for 5 minutes, stirring occasionally. Add the ground beef and brown in the pot for a couple of minutes.
5. Add the tomato products and beans. Season with spices. Stir, cover and cook on medium low heat for 10-15 minutes. Add in the butternut squash and poblano peppers, cook another 10-15 minutes on low.
6. After the chili cools, top with lime juice, sour cream, sliced avocado, salt, and for extra points add toasted pumpkin or sunflower seeds!
Note: Can be prepared vegetarian by adding another can of black beans. It works just as well in its place.
Enjoy! Serve with cornbread.
Amy’s Favorite Cornbread
I prepare this in my large cast iron skillet, 15 inches
2 Tbsp Coconut Oil
2 ½ Cups of yellow cornmeal
2 Cup of AP flour
1 C sugar
2 Tbsp baking powder
1 tsp salt
2 C of milk
½ C melted butter
Preheat the oven to 400 degrees F. Place coconut oil in the skillet and place in the preheated hot oven.
Combine dry ingredients.
Then, melt butter, and combine wet ingredients, add to dry. Do not over mix, the batter will be lumpy. Pour batter into pan and bake for 20-25 minutes or until golden brown.