This butternut squash chili is sure to delight even the pickiest eaters. It’s also a great way to use up all of those leftover garden veggies!
Butternut Squash Chili
- 4 cups fresh spinach
- 3 cups butternut squash
- 2 cups chopped zucchini
- 1 cup chopped white mushrooms
- 2 12-ounce cans diced tomatoes
- 15 oz can sweet yellow corn
- 15 oz can cannellini beans (drained)
- 1.5 lbs lean ground beef (browned)
- 1 medium white onion
- 2 tbsp Simply Organic vegetarian chili mix
- 2 tbsp fresh coffee grounds
- 2 tbsp A1 steak sauce
- 2 tbsp low sodium soy sauce
In a medium skillet, saute chopped onion until translucent. Brown ground beef with onions until cooked thoroughly.
Chop remaining vegetables into bite-sized pieces and add to large stockpot. Pour in diced tomato with juices, chili seasoning mix, coffee grounds, steak sauce and soy sauce.
Add cooked meat and mix well.
Bring mixture to a low boil then reduce heat to simmer, covered, on medium until vegetables are cooked through.
Chili can be served as-is. Should you have more time, allow chili to simmer on low for an additional hour, uncovered for a thicker consistency and better blend of flavors. There you have it! Butternut Squash Chili!
Want more of this stuff? Get blog updates and recipes straight to your inbox!