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)
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.