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Triple Pepper Butternut Squash Chili

Triple Pepper Butternut Squash Chili




I'm 2 weeks into Whole30 and feeling great! I modified this recipe just a bit, not a lot from the Whole30 Cookbook. I am not normally into spicy food, and I actually didn't find this to be too spicy. Although it was chili, it still seemed appropriate to eat in the Houston heat for dinner, because of the peppers! I used peppers from our garden and local hatch chili peppers since they are now in season! 
The Whole30 cookbook suggests that you can pre-make the ground beef base and butternut squash.....maybe even making a large batch and placing it in the freezer for other dishes. 

**This is a super helpful tip, because during Whole30 part of the success is meal planning and being prepared, so if you don't feel like cooking or are in a rush - having something to grab from the freezer is ALWAYS helpful.




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Triple Pepper Butternut Squash Chile
Using garden fresh peppers like jalapeños and banana peppers mixed with fresh local hatch chili peppers, this is a great summer chili recipe!
Ingredients
  • 1 pound Ground Beef
  • 1 medium to large Butternut Squash, peeled, halved, seeded, and cut into small chunks
  • 2 red and green bell peppers, seeded and chopped
  • 2 large onions
  • 2 garlic, minced
  • 2 teaspoons dried oregano
  • 1/4 cup olive oil
  • 2 teaspoons ground chili powder
  • 1 teaspoon garlic powder
  • 3 jalapeños, seeded and chopped
  • 2 banana peppers, chopped (I leave these seeds for spice)
  • 1 hatch chili pepper, chop
  • 1 can diced tomatoes
  • 1 to 1/12 cup Beef Broth
  • 1/2 green cabbage, shredded
  • 1/2 jicama, cut into thin strips
  • 1/4 cup fresh cilantro, finely chopped
  • 1 zest of lime and juice
  • To Taste Salt & Pepper
Instructions
1. Preheat oven to 400F. In a large roasting pan combine squash, oil, chili powder, garlic powder, salt and pepper. Pour spice covered squash onto roasting pan and roast for 30 to 40 minutes, until tender. 

2. While squash is cooking, brown ground beef in a large skillet (with a lid). Once beef is browned, add bell peppers, onions, garlic, oregano, salt and pepper. Stirring occasionally until onions have softened. 

3. Add additional peppers and cook another 5 minutes. Stir in tomatoes, with their juice, broth, butternut squash. (If you want you can add a bit more chili powder). Bring to a boil. Reduce heat and cover. Let simmer for about 30 minutes. 

4. In a medium bowl, combine shredded cabbage, thinly sliced jicama, cilantro, lime zest and juice. Stir and let sit at room temperature for about 10 minutes. 

5. Serve the chili topped with slaw.

Details
Prep time: Cook time: Total time: Yield: 4-6 Servings

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