This sweet and spicy butternut squash chili is sure to be a crowd pleaser and won first place in our office chili cook-off.

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Recipe Summary

prep:
15 mins
cook:
8 hrs 15 mins
total:
8 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add beef and cook and stir until browned and crumbly, 5 to 7 minutes.

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  • Transfer beef mixture to the bottom of a slow cooker and add butternut squash and frozen mixed vegetables. Stir in diced tomatoes with green chilies, diced tomatoes, chicken broth, chipotle peppers in adobo, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and brown sugar; mix together.

  • Set heat to High; wait to bring to a simmer. Cover, set heat to Low and cook, 8 hours to overnight.

Cook's Notes:

You can use garlic salt instead of garlic powder.

I used a frozen vegetable mixture of corn, peas, and green beans.

Reduce peppers to make it less spicy or add more brown sugar.

Nutrition Facts

267 calories; protein 14.5g; carbohydrates 28.6g; fat 11.6g; cholesterol 36.2mg; sodium 858.6mg. Full Nutrition
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