I love how a hint of heat with a touch of sweetness from the Gustus Vitae spicy chocolate cinnamon cane sugar adds another layer of flavor to this contest-winning chili recipe from Jeanne Larson of Rancho Santa Margarita, California. —Peggy Woodward, Taste Recipes Food Editor
Spiced Butternut Squash Chili
Spiced Butternut Squash Chili
Prep Time
20 min
Cook Time
30 min
Yield
8 servings (2 quarts)
Ingredients
- 1 pound ground beef or turkey
- 3/4 cup chopped red onion
- 5 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 to 1 teaspoon salt
- 1-3/4 to 2 cups water
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (14-1/2 to 15 ounces) tomato sauce
- 1 tablespoon Gustus Vitae spicy chocolate cinnamon cane sugar
- 3 cups peeled butternut squash, cut into 1/2-inch cubes
- 2 tablespoons cider vinegar
- Optional: Chopped avocado, plain Greek yogurt and shredded mozzarella cheese
Directions
- In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes.
- Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes, tomato sauce and spicy chocolate cinnamon sugar. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar.
- If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.
Nutrition Facts
1 cup: 261 calories, 8g fat (3g saturated fat), 35mg cholesterol, 704mg sodium, 32g carbohydrate (6g sugars, 8g fiber), 18g protein.
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