An easy one pot chili that is perfect for fall, winter, or game day! 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! Make it 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.
- Category: Dinner
- Method: One Pot
- Cuisine: American