Jana's Corner & One and Done Recipes

This chili is perfect for those who do not like beans, love butternut squash, or just want to try something different and delicious! My husband Jim thinks it resembles Cincinnati chili because of the cocoa and cinnamon.

Ingredients

• 1 butternut squash, peeled and cut into 1” cubes
• 1.5 lb ground chuck or turkey
• 2 (15 oz) cans diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 bell pepper (any color), diced
• 1-3 poblano peppers, diced (depending on size)
• 2 cups beef broth
• 1 medium yellow onion, diced
• 1 small can green chilies
• 2 teaspoons minced garlic
• 3 tablespoons chili powder
• 2 tablespoons unsweetened cocoa
• 1 teaspoon cinnamon
• 1/2 teaspoons cardamom
• Sea salt (to taste)
• Fresh ground pepper (to taste)

Instructions

1. Roast the Butternut Squash:
   • Preheat oven to 350°F (175°C).
   • Spray a baking sheet with avocado oil or olive oil spray.
   • Place the butternut squash cubes on the baking sheet, spray or drizzle with oil, and season with salt and pepper.
   • Roast for 8-9 minutes until firm. When done, set aside or refrigerate.
2. Prepare Vegetables:
   • Dice the onions and peppers, and measure your seasonings.
3. Sauté Aromatics:
   • In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium heat.
   • Sauté the diced onions, bell pepper, poblano peppers, and minced garlic until soft, about 5-7 minutes. Transfer to a small bowl and set aside.
4. Cook the Meat:
   • In the same pot, brown the ground beef or turkey over medium heat. Drain any excess fat if needed.
   • Return the sautéed vegetables to the pot with the meat.
5. Add Base Ingredients:
   • Add the green chilies, diced tomatoes, tomato sauce, and beef broth to the pot. Stir well to combine.
6. Season the Chili:
   • Stir in the chili powder, unsweetened cocoa, cinnamon, cardamom, salt, and pepper. Start with 1 tsp of salt and adjust to taste.
7. Simmer:
   • Bring the chili to a boil, then reduce the heat to a simmer. Cook for 35-40 minutes, stirring often. Taste and adjust seasoning as needed.
8. Add Squash:
   • Gently stir in the roasted butternut squash and cook until the squash is warmed through.

Serving Suggestions:

• Serve the chili hot, and enjoy with cornbread or your favorite side dish.

Notes:

• For added richness, top with shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.
• If you prefer a spicier chili, add a pinch of cayenne pepper or some chopped jalapeños.
• This freezes well in storage containers for up to 6 months.