Spicy Butternut Squash Chili

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

• Preparation Time: 15 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 15 mins
• Calories: 267 Calories

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 2 tablespoons minced garlic
• 1 cup chicken broth
• 1 (16 ounce) package frozen mixed vegetables
• 1 pound ground beef
• 1 tablespoon ground cumin
• 1 (14.5 ounce) can diced tomatoes
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 1 tablespoon chili powder
• 1 (6 ounce) can tomato paste
• 1 medium onion, chopped
• ½ teaspoon cayenne pepper, or to taste
• 1 (7 ounce) can chipotle peppers in adobo sauce, chopped
• 1 tablespoon brown sugar, or to taste
• 1 pound cubed butternut squash

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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