Nothing better than a bowl of chili while the weather decides if it is Winter or Spring. I vote Spring!
Mmm, I was craving some hot chili so I came up with this recipe. With butternut squash begging to be used I thought it would make the best substitute to beans. The sweetness of the butternut squash went great with the mix of spices I added. Which I am of the mind that sometimes not measuring can be good as we get so boxed in trying to get the exact measurements that we miss the point of flavor and making it your own. So I have listed my spices and then the approximate measurement, but I want you to come up with your own seasoning.
No Bean Chili
1 butternut squashed diced and roasted
2 carrots diced
1 onion chopped
1 garlic clove minced
1lb ground beef
1 28 oz can crushed tomatoes
Spices: 1 bay leaf, turmeric, cayenne, ground nutmeg, chipolte powder, paprika and thyme
In a pot add 1 tbsp of extra virgin olive oil and set heat to medium. After heating oil add carrots, onions and garlic cooking until onions are translucent. Add the ground beef and cook until brown then add tomatoes bring to a boil then turn heat to low and add spices. I do not always measure my spices, but I would say I only added about 1/8-1/4tsp each. Season to your taste. Also add the butternut squash and allow to simmer 20 minutes or less if you get hungry!