At SBAC, we believe that a consistent workout schedule is important as well as what you eat. We offer top of the line equipment, motivating and challenging classes, and personal trainers with knowledge in both fitness and nutrition. This month’s recipe is a butternut squash chili recipe that is a healthy and delicious meatless option. Perfect for Meatless Monday, and a crow pleaser!
Our starting ingredient for this recipe is fall’s most versatile vegetable… butternut squash. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and chili! Its thick, tough exterior and firm flesh make it suitable for storing over several months. This means it can be eaten during the winter season. One cup has 6.6 grams of fiber! Butternut squash is also a good source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. A cup of cubed butternut squash also provides 582 mg of potassium, more than the amount available in a banana. The nutritional content of squash makes it beneficial for digestion, blood pressure, and for healthy skin and hair too!
Check out more of our healthy recipes to change up your weekly meal plan!
This is an easy and yummy fall chili recipe!
- 1 tbsp extra virgin olive oil
- 5 med garlic cloves chopped
- 1 med yellow onion chopped
- 2 med celery stalks chopped
- 1 small jalapeno chopped
- 1.5 lbs ground beef
- 3.5 tbsp Mexican chili powder
- 1 tbsp ground Cumin
- 2 tsp dried oregano
- 1.5 tsp salt
- 1/4 tsp crushed red pepper flakes
- 2 dried bay leaves
- 28 oz crushed tomatoes (1 can)
- 8 oz tomato sauce (1 can)
- 1 cup broth chicken, beef, or vegetable
- 1 med green pepper ribs removed, cut into 1/4 inch pieces
- 1 lbs frozen cubed butternut squash
If you have a food processor, use it to save time. Place peeled garlic cloves and quartered onion in the bowl of the food processor fitted with the chopping blade. Pulse until chopped.
Remove from processor bowl and add roughly chopped celery and jalapeno. Process until chopped.
Clean bell pepper and cut in half. Remove ribs and seeds and cut into 1/4" pieces.
Measure and combine spices in a small bowl (chili powder, cumin, oregano, salt, red pepper flakes and bay leaves).
If not using frozen, cubed squash, peel squash and cube until you have 1 lb.
Heat a large soup pot over medium-high heat. Once hot, add oil. Add in chopped garlic, onion, celery and jalapeno. Saute until just tender, stirring occasionally, about 3 to 4 minutes.
Add in ground beef and use a wooden spoon or spatula to break up into pieces. Saute until meat is browned and cooked through (If you are using extremely fatty meat, you may want to drain the meat and veg mixture to remove some of the grease and return to pot).
Next add in spices and stir to coat meat. Continue cooking for approximately one minute, stirring constantly, until spices are fragrant.
Add crushed tomatoes, tomato sauce and broth. Raise heat to high and bring to a boil.
Once boiling, add chopped bell pepper and cubed squash. Partially cover and reduce heat to a simmer. Continue cooking, stirring occasionally, for 25 to 30 minutes. If you are using fresh butternut squash, you may need to cook a touch longer until it's tender.
Remove bay leaves and discard. Remove from heat and adjust salt if necessary. Serve warm with your favorite toppings and Enjoy!