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
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition Facts
1 serving = 2 cups
Calories: 260
Protein: 19.5 grams
Carbohydrate: 34 grams
Fat: 6.7 grams
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