Curried Butternut Squash Chili
Chili with a little bit of spice
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Servings: 4 people
Calories: 544kcal
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Equipment
- 1 dutch oven or medium sized pot
Ingredients
- 3 cups butternut squash cooked and pureed
- 1 lb ground beef
- 18 oz tomato sauce
- 2 tablespoon tomato paste
- 1 cup chicken bone broth (add more to thin chili if desired)
- 1 cup white beans soaked and cooked
- 2-3 heaping tbsp cashew butter
- 1 tablespoon curry powder
- ½ tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- salt to taste
- cilantro and sour cream (for topping)
Instructions
- In a Dutch oven over medium heat, cook the ground beef until browned.
- Once the beef is fully cooked, add in the broth, pureed squash, tomato sauce, tomato paste, beans, and cashew butter. Season the chili with cumin, turmeric, curry powder, chili powder, cinnamon, garlic powder, and salt and pepper to taste.
- Let the pot simmer for 10-15 minutes.
- Spoon the chili into serving bowls and allow to cool slightly. Top with sour cream and cilantro before serving.
Nutrition
Calories: 544kcal | Carbohydrates: 58.2g | Protein: 52.9g | Fat: 13g | Saturated Fat: 3.9g | Cholesterol: 101mg | Sodium: 977mg | Potassium: 2445mg | Fiber: 14.1g | Sugar: 10.7g | Calcium: 223mg | Iron: 33mg
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