Chili is one of my favorite recipes, on a rainy and cold day or on game day. I decide to make this chili with my own little healthy twist to the original recipe. If you are a fan of chili, I hope you try and like this recipe.
I have typically prepared chili with beef, beans and corn. This time I decided to use beef and butternut squash which brings a touch of sweetness to this comforting dish. I started with a base of onions, garlic and bell peppers sauteed in a hot pan with avocado oil. After a few minutes, I added the butternut squash and the beef, my chili seasonings and mix all ingredient together. You want to seared the beef and butternut squash pieces, before you add the salsa and broth. You want to brown it for about 6-8 minutes. Then added 1 cup of salsa medium not spicy and 1 cup of broth. This will elevate the flavors of this chili recipe.
Now, lower the temperature and simmer for about 15 minutes until all the flavors are combined and the butternut squash is soft. I like to sneak in veggies for my picky eaters, so I added 1/2 of cup of chopped spinach, cook for about 5 minutes, so it will blend with all the ingredients. Now is ready to serve with your favorite toppings!