Fall is a time for cozy sweaters, apple orchards with tart cider, pumpkin spiced lattes, and of course stews, soups and chilis. I am a lover of summer, I truly am. But when the air starts to cool, the trees start to change color, and pumpkins are everywhere, my fall heart starts to swoon. I start thinking about all the places I want to go and of course all the food I want to eat. One of my favorite meals to make in the fall is this particular Butternut Squash Chili which is surprising because I’m actually not a fan of chili. Like at all. My mother was shocked when I told her that I was making chili because I truly disliked it that much. Well, I don’t feel that way about THIS chili.
This chili to me is all things decadent and lovely; with aromatic spices, a bit of heat, and a whole lot of flavor. I still remember when I developed this chili on a crisp fall afternoon. I had a desire to make a pumpkin chili but couldn’t find a recipe that sounded “right”. I would read a recipe and like a portion of it but not care for the rest of it. So I decided in my madness brilliance that I would combine 3-4 different ideas together to marry what I liked best about all of them. Hence my perfect (or my version of perfect) fall chili was born.
Now I know that this chili is not the lowest carb option. I know this. BUT in my defense sometimes it’s ok to eat a slightly higher carb meal especially if you plan it into your day. Also I usually don’t add the beans into my chili and will normally pull my portion out and add them in for my husband and kids if requested. Although there has been times that I completely omitted them and they didn’t notice at all, no one noticed that there were no beans. Why you ask? Because this chili is so amazing you don’t need it! The creamy velvetiness of the butternut squash eliminates the need for the beans and lets be honest it is 100 times better (especially if you love butternut squash like me).
If you are a lover of this recipe just like me, please let me know with a hashtag #exhaustedketomomma and let me know what you think about it. You can also follow me on Instagram at @exhaustedketomomma. Happy Fall everyone!
Butternut Squash Chili
My favorite way to bring in the fall is with this delicious chili. The aromatic spices and flavors are sure to make this a fan favorite in your house. Not the lowest-carb chili but it's so decadent that it's worth every bite.
Ingredients
- 1 1/2 lb of ground pork
- 1 medium onion
- 5-6 cloves of garlic, pressed
- 3 TBSP tomato paste
- 1 TBSP chili powder
- 1 TBSP Cumin
- 2 tsp Oregano
- 2 tsp Coriander
- 1 tsp Cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sweetener (I prefer monkfruit)
- 1 poblano pepper, diced
- 1 jalapenos, finely diced, optional (for more spice include seeds and ribs)
- 2 bell peppers, diced (red, orange or yellow)
- 28 oz of canned diced tomatoes, don’t drain
- 12 oz can of pumpkin beer (can use chicken broth instead)
- 8-12 oz chicken broth
- 1 1/2 cups Butternut squash, cubed 1/2 inch pieces
- 1 can of black beans, optional (if not doing keto)
- Garnishment: sliced green onion, sour cream, and shredded cheese
Directions
- I like to use a large Dutch oven for my chili but any large pot will work. Heat up 1-2 TBSP of olive oil in the pot and add the onion and garlic. Cook for about 30 seconds and then add all the spices and stir for about 10 seconds until it’s fragrant.
- Add the ground pork and brown until it’s cooked through and then add the tomato paste, stir for another 30 seconds until thoroughly mixed and combined.
- Add peppers, diced tomatoes, beer and chicken broth and bring to a simmer and cook for 15-20 minutes. Then add the cubed butternut squash and beans (if using) and simmer for another 20 mins until the squash softens but isn’t mushy.
- Remove from heat and serve with shredded cheese, sour cream and/or green onions if you choose. Savor while hot!
Exhausted Keto Momma 