I love things in their natural state and I hope you’re hungry because this is a delicious and satisfying dish with a punch of taste that will not disappoint! Feel free to substitute your protein of choice: ground turkey, chicken, or add more beans to keep it vegetarian. This is an amazing, filling chili served in a natural butternut squash bowl which will make you go: “Why didn’t I think of that?”. It’s Autumn, going into winter so this couldn’t be a more appropriate dish! I hope you all enjoy as much as @winecoach and I did, and this recipe turned out to be our first YouTube collaboration (you can call it that, haha)! Make sure you check out our video on the link below and subscribe to the Colorful Foodie channel!
This is what you’ll need for the chili:
My Colorful Chili in a Butternut Squash Bowl
- 1 whole bell pepper, chopped (we typically use half yellow and half red)
- 1 red or purple onion, chopped
- 2 garlic cloves, finely chopped
- 7 green onions, chopped
- 1 can of black beans (28 oz)
- 1 lb ground beef (we used top sirloin ground)
- 1/2 cup corn kernels
- 1 can fire roasted tomatoes (or regular diced tomatoes)
- 1/4 cup salsa of choice (we used chipotle)
- 1-2 tbsp EVOO – extra virgin olive oil
- Spices to taste: salt, pepper, cumin, curry, paprika (Or half a pack of taco seasoning)
- Green chiles to taste, chopped (or jalapeños for a kick)
- Butternut squash, roasted – see video below
- **May substitute ground beef to ground chicken or turkey for added lean (or chorizo for added flavor).
- Cut squash in half, drizzle olive oil, and season deliberately with salt and pepper. Bake for 45-50 minutes at 425 F or until your can easily pierce it with a fork.
- Over medium heat, Sautée onions and garlic in 1-2 tbsps of EVOO for 2-3 minutes allowing it to sweat.
- Add ground beef or ground protein of choice and stir all together for approximately 4-5 minutes until thoroughly cooked.
- Stir in chopped bell peppers followed by corn.
- Add green chiles or jalapeños. If you don’t want it spicy, at least season to taste with preferred spices.
- Add black beans, your choice if you’d like to drain them depending on how you like your chili consistency?
- TASTE IT!! Adjust the amount of seasoning and add the salsa.
- Let it simmer for at least 30 minutes or a few hours so the flavors can marry beautifully!
Enjoy in your natural squash bowl or in a regular bowl with pieces of squash chopped up inside, or simply on its own or with toppings of choice. Save leftovers in the fridge for a few days or freeze for a few weeks. Top it off with shredded Mexican cheese or cheddar and YUM!
PS: you can also cut up the squash and add it to your chili but I promise this is a lot more fun!
Watch the video below and learn how to make it in under 3 minutes!
Count Colors, NOT Calories!
Color your Plate, Color your Life.
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