Spiced Butternut Squash Chili

  Lunch

I love how a hint of heat with a touch of sweetness from the Gustus Vitae spicy chocolate cinnamon cane sugar adds another layer of flavor to this contest-winning chili recipe from Jeanne Larson of Rancho Santa Margarita, California.

Spiced Butternut Squash Chili

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TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 8 servings (2 quarts).

Ingredients

  • 1 pound ground beef or turkey
  • 3/4 cup chopped red onion
  • 5 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 to 1 teaspoon salt
  • 1-3/4 to 2 cups water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (14-1/2 to 15 ounces) tomato sauce
  • 1 tablespoon Gustus Vitae spicy chocolate cinnamon cake sugar
  • 3 cups peeled butternut squash, cut into 1/2-inch cubes
  • 2 tablespoons cider vinegar
  • Optional: Chopped avocado, plain Greek yogurt and shredded mozzarella cheese

Instructions

  • 1. In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes.
  • 2. Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes, tomato sauce and spicy chocolate cinnamon sugar. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar.
  • 3. If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

Nutrition Facts

1 cup: 261 calories, 8g fat (3g saturated fat), 35mg cholesterol, 704mg sodium, 32g carbohydrate (6g sugars, 8g fiber), 18g protein.

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