This Savory Autumn Chili is the perfect companion to those crisp, cool days. Packed with seasonal vegetables and robust flavors, it's a cozy meal that warms you from the inside out.
Ground beef provides the hearty base, giving that rich, meaty taste we all crave in a chili. Black beans and kidney beans add protein and fiber, making this dish satisfying and wholesome. Crushed tomatoes offer a tangy backdrop, melding all the flavors together beautifully. Butternut squash is the seasonal star here, lending a subtle sweetness that balances the spice. Bell pepper and onion boost the flavor with their natural sweetness once sautéed. Garlic adds depth and aroma, while chili powder and cumin bring that essential warmth and earthiness. Lastly, a splash of beef broth ensures everything cooks down to a perfect, savory consistency.
This chili is fantastic on its own, but for a real treat, serve it with a side of warm cornbread or over a bed of steamed rice. Top with shredded cheese, a dollop of sour cream, or freshly chopped cilantro for added flavor and flair.
Start by heating olive oil in a large pot over medium heat. Once shimmering, add the onion, garlic, and bell pepper. Sauté these until they're soft and fragrant, which should take about 5 minutes. Next, add your ground beef. Break it up with a spoon and cook until it's browned all over — this will take another 5 to 7 minutes.
Now, sprinkle in the chili powder, cumin, salt, and pepper. Stir everything well to coat the meat and veggies in those lovely spices. After that, toss in the butternut squash, black beans, kidney beans, and crushed tomatoes. Give it all a good stir to combine.
Pour in the beef broth. Bring the pot to a simmer, then reduce the heat to low. Let it gently bubble away for about 30 minutes, stirring occasionally to prevent sticking. This simmering time allows all the flavors to meld beautifully.
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