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Categories:
extra-virgin olive oil yellow onion red bell pepper garlic extra lean ground beef kosher salt chipotles adobo sauce ground cumin oregano allspice butternut squash tomatoes beef black beans cilantro
Viewed: 38 - Published at: 6 years agoIngredients
- 2 teaspoons extra virgin olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 1 red bell pepper, seeded and chopped (about 1 cup)
- 2 cloves garlic, chopped
- 1/2 pound extra lean ground beef (93% lean)
- Kosher salt and black pepper
- 1 teaspoon chipotles in adobo, seeded and chopped
- 1 teaspoon adobo sauce (from the can of chipotles)
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon allspice
- 1 medium butternut squash, peeled and cut into 1-inch cubes (about 3 cups)
- 1 can (28 oz) diced fire roasted tomatoes
- 1 cup fat free and low sodium beef or chicken broth (or water if vegetarian)
- 1 can (15 oz) black beans, rinsed
- 1/4 cup cilantro, chopped
Method
- Heat the oil in a large Dutch oven or wide-based pot over medium heat. Add the onion and bell pepper and cook 6-7 minutes until partially softened. Add the garlic and cook another minute until fragrant. Stir in the ground beef and brown it, breaking it into pieces as it cooks. Season with salt and pepper.
- Stir in the chipotles, adobo sauce, cumin, oregano, and allspice. Add the butternut squash, tomatoes, and broth (or water). Season with salt and pepper. Bring mixture to a boil then reduce to a simmer. Cover and cook 20 minutes then uncover and stir in the beans. Cook, partially covered, another 15-20 minutes until chili is thickened and squash is cooked through. Stir in the cilantro.
- Serve chili alone or with brown rice. Top with reduced fat sour cream if desired. Garnish with cilantro.
