SOUP Beef and Butternut Squash Chili
Prep
Cook
Total
Yield 8-10 servings
Stew beef is on sale this week so I’m almost always going to build a soup around that! This chili still leans towards the savory side, mostly because that’s more my style, but if you’d like to tone down the savory and go for some pumpkin spice or cinnamon I think they would make fine additions. The butternut squash doesn’t add so much sweetness that this loses its “essence of chili.”
Ingredients
1 ½ lb stew beef
1 medium butternut squash, peeled and cubed ½ inch thick
½ yellow onion, diced
3 cloves garlic, minced
1 cup vegetable stock
1 can kidney beans
1 can black beans
1 can crushed tomatoes
1 Tbsp chili powder
1 tsp smoked paprika
Shredded cheese, for garnish
Sour cream/greek yogurt, for garnish
Instructions
- Heat a large dutch oven over medium heat.
- Toss the beef in all-purpose flour and sear for 3-4 minutes in olive oil. Add a hefty pinch of salt during cooking.
- Remove beef and set aside. Add more oil, plus butternut squash and onion. Sauté for 5-7 minutes to develop color and soften. Add a pinch of salt during cooking.
- Add garlic and sauté 2-3 minutes until garlic begins to brown.
- Add stock, beans, tomatoes, spices, and beef and bring to a boil.
- Reduce to a simmer and let cook for about 1 hour until beef is tender. *
- Serve, garnishing with cheese and sour cream/greek yogurt
Notes
Note: This recipe is a good candidate for a slow cooker to get the beef nice and tender.
Courses soup
Recipe by Vie at https://getvie.com/2019/10/26/halloween-edition-meal-plan/