Harvest Chili with Butternut Squash
10 minutes
Prep Time
40 minutes
Cook Time
6
Servings
This hearty Harvest Chili combines the best fall flavors into one comforting dish, perfect for chilly nights. Packed with ground beef, beans, and sweet butternut squash, this chili is rich and satisfying. The addition of Red Gold Petite Diced Tomatoes, Red Gold Tomato Sauce, and Red Gold Tomato Paste gives it a deep, flavorful tomato base, making this a must-have meal for the season. Serve it with your favorite toppings like cheese, Greek yogurt, and corn chips for the ultimate comfort food. @mersgoodeats @thefeedfeed
Ingredients
- 1 pound ground beef
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 medium diced yellow onion
- 2 diced jalapenos
- 1 medium butternut squash, peeled and diced into 1″ cubes
- 1 can pinto beans, 15 oz, drained and rinsed
- 1 can black beans, 15 oz, drained and rinsed
1 can Red Gold® Canned Petite Diced Tomatoes 14.5 oz
1 can Red Gold® Canned Tomato Sauce 15 oz
1 can Red Gold® Canned Tomato Paste 6 oz
- 16 oz beef broth
Instructions
Step one
In a large pot over medium heat, add ground beef and season with chili powder, garlic powder, cumin, paprika, salt and pepper. Cook until fully browned.
Step two
Once the beef is cooked through, add the diced onion, jalapenos, and cubed butternut squash to the pot. Cook for 5 minutes, stirring occasionally.
Step three
Stir in the pinto beans, black beans, Red Gold Petite Diced Tomatoes, Red Gold Tomato Sauce, Red Gold Tomato Paste, and beef broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes or until the butternut squash is tender.
Step four
Once the butternut squash is soft, your Harvest Chili is ready to serve. Top with shredded cheese, plain Greek yogurt, and corn chips for added texture and flavor.
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