Directions
To be honest. I'm not really a chili fan. I think my issue with Chili in general is the red beans. Something about them just doesn't agree with me. So you will notice- I left them out of this recipe. BUT- feel free to throw some in if they suit your fancy, Black beans would even work well with this. So as I was saying. I'm not a chili fan.. but this Chili- I loved. and I mean really loved. The pumpkin puree adds an incredible smoothness in flavor that I never expected. Try to use Smoked Paprika if you can find it- rather than Regular Paprika. It makes a huge difference in the flavor. The Squash adds in another fun element. (though you can omit the squash if you aren't feeling the idea of it) Another thing worth noting- instead of using Water + Tomato Paste you can use Tomato Sauce. Whatever works for you! While Im talking about Chili I need to mention my
Cincinnati Chili (Skyline Chili). Its not really chili to be honest- Its got its very own wonderful "thing" going on. Worth trying if you have never had it :) This recipe is Easy!
- In a Soup Pot Cook the ground beef with a splash of Oil. Measure in all of the spices and saute just briefly (this helps bring out their flavor)
- Add to the Pot the Can of Pumpkin Puree, Cans of Tomatoes, Tomato Paste, Water , Liquid Aminos and Sugar bring to a gentle boil.
- Chop the Butternut squash into whatever size pieces you like. Add to the Pot. Cover and allow everything to cook roughly 30 minutes. Stir every so often.
- If the Chili is too watery for your liking- allow to cook with the lid off so that it thickens.
Serve this Chili with Cornbread.
My Gluten Free/Vegan Cornbread recipe is a fast and easy one :)
Enjoy!