Ingredients and Weight:
- Butternut Squash: 500 grams (1 pound)
- Red Onion: 1 medium, about 200 grams (chopped)
- Red Bell Peppers: 2, about 150 grams (chopped)
- Ground Beef: 500 grams (can be substituted with ground chicken or pork)
- Diced Tomatoes: 400 grams (1 can)
- Chili Powder: 2-3 tablespoons
- Cumin: 1 teaspoon
- Garlic: 3 cloves (minced)
- Salt and Black Pepper: to taste
- Fresh Cilantro: to garnish (optional)
- Sour Cream or Greek Yogurt: for serving (optional)
Preparation Time: 30 minutes
Cooking Time: 1 hour
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Peel and cube the butternut squash into small pieces. Roast in the oven for about 20 minutes until tender and slightly caramelized.
- In a large pot, brown the ground beef over medium-high heat. Drain excess fat if necessary.
- Add the chopped onions, red bell peppers, and garlic. Sauté until the vegetables are tender.
- Stir in the diced tomatoes and their juice.
- Add chili powder and cumin. Adjust the seasoning with salt and black pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes.
- Stir in the roasted butternut squash cubes and continue cooking for another 15 minutes.
- Garnish with fresh cilantro if desired.
- Serve with sour cream or Greek yogurt, if desired.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: Approximately 350-400 calories per serving (depending on the type of meat used and the amount of additional toppings)
Carbohydrates: 25-30 grams
Protein: 25-30 grams
Fat: 15-20 grams
Dish Characteristics:
- Rich and creamy, with a perfect balance of sweet and spicy flavors.
- Butternut squash adds a unique, earthy note to the traditional chili recipe.
- Can be served as a main dish or as a side dish with cornbread or rice.
User Comments:
- "This chili is amazing! The butternut squash gives it a unique flavor that I really enjoy." - John Doe
- "I love the combination of flavors in this dish. It's spicy but also has a nice balance of sweetness." - Jane Smith
- "This is a great dish for a cold winter night. The chili is very comforting and filling." - Michael Johnson
Special Precautions and Tips:
- Be sure to peel and cube the butternut squash into small pieces for even cooking.
- Adjust the seasoning according to your taste, adding more chili powder for a spicier dish or more sugar for a sweeter version.
- This chili can be made ahead of time and reheated later, which makes it perfect for a busy weeknight dinner or a potluck gathering.
