The butternut squash gives this chili a slightly sweet taste, perfect for those cold winter nights!
Ingredients (Makes 10-12 servings)
1/2 butternut squash, peeled and cut into small pieces
1 lb. grass-fed ground beef
1/2 cup cooked Quinoa
1 onion, diced
1 clove of garlic, diced
2 peppers, cut into small pieces
4 medium tomatoes, cut into small pieces
2 cans of beans (I typically used black beans and white beans), drained and rinsed
1/3 cup molasses
4 Tbsp. chili powder
2 Tbsp. tomato paste
1 tsp. cayenne pepper
1 tsp. cumin
1 tsp. paprika
1 to 1 1/2 cups beef or veggie broth, depending on how thick you like your chili(or a good quality Stout)
Preheat oven to 400 degrees F.
Line cookie sheet with tin foil and spray with cooking spray. Put the butternut squash on the cookie sheet and cook until soft, about 35 min.
In a small bowl, whisk together molasses, tomato paste, spices, and broth. Set aside.
In a medium pot, cook Quinoa according to directions.
In a large pot over medium heat, cook beef until browned. Add all of the veggies and beans. Pour the molasses mixture over the beef and veggies and stir to combine. Allow to simmer until veggies are soft, about 20 min. Add cooked Quinoa.
When squash is cooked, add to the pot.
Serve over baked potatoes as an entree, or with tortilla chips for snacking/dipping.