Smoky Butternut Squash Beanless Chili
A perfect taste of fall with a new twist! Add cubes of butternut squash for a rich flavor, nicely complemented with smoked paprika!
Pass on the magical fruit! I know, I know-the more you eat, the more you…. Well, for this version, I am taking that variable off the table! While beans are a delicious and staple part of the classic chili, because I am adding in butternut squash, there are a fair amount of hearty vegetables to go with our meat, making beans less of a necessity. This is an easy version to keep the squash at the center of attention!
Slow and steady. While many soups come together instantly, I find that hearty fall soups get better with time. If you have the ability to let this simmer, by all means, do so! The longer the simmer process goes, the richer the flavor seems to be, as the soup thickens. Just be careful to add more liquid and seasonings, as they will be absorbed during the cooking process. Perfect for a chilly evening meal!
Looking for other creative ways to use your butternut squash? Check out some of these other dishes!
Roasted Butternut Squash and Shallot Vinaigrette
Butternut Squash Soup with Apple and Sage
Butternut Squash Soup with Turkey and Kale
Butternut Squash and Sage Cauliflower ‘Risotto’
Butternut Squash Bruschetta with Maple Bacon and Whipped Ricotta Cheese
Butternut Squash and Sun-Dried Tomatoes over Spaghetti Squash
As the seasons change, so do the recipes and creative options from the garden! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Smoky Butternut Squash Beanless Chili
Equipment
- Stock Pot with Lid
- Kitchen knife
- Vegetable Peeler (optional)
Ingredients
- 2 tbsp Olive Oil
- 1 large Onion
- 3 stalks Celery
- 1 1/2 cup Sliced Carrots
- 1/2 large Butternut Squash
- 1 lb Ground Beef
- 2 cups Stock
- 1 28oz Diced Tomatoes
- 1 tbsp Smoked Paprika
- 1/2 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Oregano
- Salt and Pepper
Instructions
- In stockpot, heat oil and add chopped onions, carrots and celery. Cook until fragrant.
- Carefully peel squash, either with sharp knife or vegetable peeler, and cube. Add to stock pot and stir.
- Sprinkle in all dried spices and stir well unit a paste forms.
- Add beef and sauté until browned. (I use lean meat and do not drain. If draining meat, wait to add seasoning).
- Pour in half of the stock and diced tomatoes, with liquids. Stir well and let simmer.
- Add remaining stock and place lid on, turning heat lower. Allow to simmer.
- Adjust liquid and seasonings as it simmers. Serve hot with any favorite toppings! Enjoy!
