Butternut Squash Chilli

So, according to my new favorite website, today is National Chilli Day.  And this comes on the heels of National Tortilla Chip Day, which was yesterday.

Who knew there was a day to celebrate chilli?  Does Hallmark make a Happy Chilli Day card?

In case they don’t, you could make some of this chilli for that special someone in your life.

Butternut Squash Chilli

(adapted from Allrecipes.com)

Serves 6-8

1 pkg extra lean or lean ground beef

1/2 tsp crushed red pepper flakes

2 cloves garlic, finely grated

1 onion, diced

1 green pepper, seeded and diced

2 jalapeno peppers, seeded and finely diced (I used a red and a green one)

1/2 large butternut squash, peeled, seeded, and diced

1 15 oz can kidney beans, rinsed and drained

1 15 oz can black beans, rinsed and drained

1 15 oz can tomato sauce

1 14 oz can diced tomatoes with chili seasonings

1 14 oz can fire roasted tomatoes

2 tsp cumin

4 tsp chili powder

1 1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1 1/2 cups water

Garnishes: sour cream, cheese, green onions, nachos, etc.

Heat a large pot over medium heat.  Add ground beef, breaking apart into crumbles with a wooden spoon.  Cook until no longer pink, about 5 minutes or so.  Add red pepper flakes and onion, and continue cooking, stirring occasionally, until meat is completely browned and cooked through, and onions are translucent, about 5 minutes.  Add peppers and butternut squash, stirring to combine, and cook for 5 minutes.

Add the tomato sauce, tomatoes, beans, and the water.  Season with spices.

Bring to a boil, then reduce heat and simmer for 30-45 minutes, stirring occasionally.

Serve topped with your favorite chili fixings, such as sour cream and cheese.

FYI, Wednesday is National Kahlua Day.  I think I’ll be celebrating that holiday too.