Easy one pot game day chili. Hullo fall. So we meet again.
This chili SCREAMS fall and all the warm cozy things and prompts me to bust out singin’ my alma mater’s fight song. Who’s with me?!?! More importantly though, who actually knows all the words to their alma mater’s fight song? Yeah, I thought so. Me neither.
Let’s talk game day. What day is ACTUALLY game day? Is it Sunday, Monday, Thursday…??? I don’t even know. For my side of the family game day is Saturday. If we have tickets to the game. If we have a babysitter. If my hubby who has been grafted in to the family alma mater can handle the crazy screaming jumpin’ up n’ down shoutin’ that comes out of his wifey at a game. I’m an introvert. Really. College football in the hizzouse yo!
Game day is one of the few things I’ll stand outside for several hours in the freezing cold for. But when the game is over, and I’ve rushed the field, and totally destroyed my vocal chords for the next week, this easy one pot chili Is.Where.It’s.At!!! Ain’t nothin’ like a bowl of hot, steamy chili loaded with all the good stuff –> think black beans, pinto beans, Muir Glen organic fire roasted tomatoes and crushed tomatoes, butternut squash, red bell pepper, green chiles, onions, garlic, seasoned ground beef (but you could TOTALLY make this vegan if that’s your thang). Perfectly easy one pot meal to celebrate a game day win or perfectly comforting when you’re nursing your ego after rushing the field even though your team lost. So really, it’s a win-win. The meal that is. Maybe not the part about rushing the field post-loss. A+ for team spirit though.
And college students, listen up!! If you make this chili in your little community dorm kitchen the night before the big game and then simply reheat it post-game, serve it up to your roomies and dorm mates, you will be the bomb dot com. I mean YOU ARE THE BOMB already but this chili could be an outward expression of your amazingness. And you might even get a date out of it. Who doesn’t love someone who can cook?! Just sayin’.Print
An easy one pot chili that is perfect for fall and for the big game! Make it the day before, serve it up at your tailgater, or let it simmer on the stove while you watch the game at home! Can be made vegan or con carne.
- 2 Tbs olive oil
- 1 1/2 lb ground beef (omit for a vegan chili)
- 4 garlic cloves, minced
- 1 Tbs cumin
- 1 Tbs chili powder
- 1/4 tsp cayenne
- big pinch of salt
- 1 medium sweet onion, diced
- 1 red bell pepper, cored, seeded & diced
- 3 cups butternut squash, cubed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (7 oz) can diced green chilies
- 1 (14.5 oz) can Muir Glen diced fire roasted tomatoes
- 1 (28 oz) can Muir Glen crushed tomatoes with basil
- 3 cups chicken broth (or water for a vegan chili)
- 1 lime, juiced
Tortilla Strips (tasty topping option!)
- 2 Tbs avocado oil (or any oil your prefer that has a high smoke point)
- 8 small corn tortillas, cut in half, then cut crosswise into 1/4-inch-wide strips
- 1/2 lime, juiced
- salt to taste
Other Optional Toppings (all of them on the chili would be AH-mazing!)
- lime wedges
- sliced avocado
- jalapeño, thinly sliced
- green onions, thinly sliced
- cheddar cheese, grated
- fresh cilantro, chopped
- sour cream
- Heat the olive oil in a Dutch oven or large pot and cook ground beef over medium heat until browned.
- Add the garlic and spices and stir for a minute.
- Add the onion, red bell pepper, butternut squash, black beans, pinto beans, green chillies, fire roasted tomatoes, crushed tomatoes, and chicken broth. Stir gently to combine it all.
- Bring it to a simmer, cover with lid, and then lower the heat; cook the chili for 1 hour or so until the butternut squash is tender.
- Add the lime juice.
- Taste test the chili! If the chili is too thick for your liking, thin it with broth; if the chili is too thin, cook it longer with the lid off to reduce the liquid. Not spicy enough? Add more cayenne or throw in some hot sauce! Want to brighten the flavor? Add more lime!
- To serve, divide the chili among bowls and top with tortilla strips (recipe below), and all the other toppings your heart desires. You could also create a toppings bar and give your guests the option to top off their chili however they’d like!
- Add oil to medium skillet over medium heat. Add tortilla strips to skillet and cook until crisp and lightly browned and golden. Transfer tortilla strips to paper towels. Season with lime juice and salt. Cool. (Can be made 1 day ahead. Allow to cool and then store in an airtight container at room temp.)
Nutritional information does not include the tortillas strips and other optional toppings.
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