This is an easy and yummy fall chili recipe!
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!