Butternut-Beef Chili

Name: Butternut-Beef Chili
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 710 milliliters chopped peeled butternut squash (about 1 small); 454 grams kidney beans, drained; 2 teaspoons chili powder; 2 Tbsps chopped fresh cilantro; 2 garlic cloves, minced; 237 milliliters chopped green bell pepper; 6 Tbsps thinly sliced green onions; 2 teaspoons ground cumin; 454 grams ground round; 2 Tbsps minced seeded jalapeño pepper; 118 milliliters pitted ripe olives; 237 milliliters chopped onion; 2 teaspoons dried oregano; 1 teaspoons salt; 710 milliliters chopped tomato (about 2 large); 2 Tbsps tomato paste; 710 milliliters water

Need a gluten free and dairy free main course? Butternut-Beef Chili could be an awesome recipe to try. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains around 22g of protein, 10g of fat, and a total of 310 calories. This recipe serves 6. This recipe is typical of American cuisine. Head to the store and pick up water, salt, onion, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine the first 3 ingredients in a Dutch oven, and cook over medium-high heat until browned, stirring to crumble.

Equipment you will use

Dutch Oven

Drain well; return meat mixture to pan. Stir in tomato and next 9 ingredients (tomato through garlic); bring to a boil. Reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally. Stir in olives and jalapeo; cook 5 minutes.

Ingredients you will need

Garlic

Olives

Squash

Tomato

Meat

Equipment you will use

Frying Pan

Ladle chili into soup bowls, and top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.

Ingredients you will need

Green Onions

Cilantro

Chili Pepper

Soup

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

710milliliters

chopped peeled butternut squash (about 1 small)454grams

kidney beans, drained 2teaspoons

chili powder 2Tbsps

chopped fresh cilantro 2

garlic cloves, minced 237milliliters

chopped green bell pepper 6Tbsps

thinly sliced green onions 2teaspoons

ground cumin 454grams

ground round 2Tbsps

minced seeded jalapeño pepper 118milliliters

pitted ripe olives 237milliliters

chopped onion 2teaspoons

dried oregano 1teaspoons

salt 710milliliters

chopped tomato (about 2 large)2Tbsps

tomato paste 710milliliters

water

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Casteller Cava Rosado. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.