Butternut Squash and Ground Beef Chili
Jalapeño Cornbread
Ingredients
- 1 lb lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 organic green bell pepper, chopped
- 1 Tbsp olive oil
- 1 (16-oz) pkg peeled, cubed butternut squash
- 1 (28-oz) can BPA-free organic crushed tomatoes
- 1 (14.5-oz) can low-sodium beef broth
- 1 (15-oz) can BPA-free red kidney beans, drained and rinsed
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 (8-oz) carton sour cream
Instructions
- Cook beef, onion, garlic, and bell pepper in hot oil in a large Dutch oven over medium-high heat 6 minutes or until beef is browned and crumbly and vegetables are tender. Stir in squash, tomatoes, broth, beans, chili powder, and cumin.
- Bring to a boil; cover, reduce heat, and simmer 15 minutes or until squash is tender. Season with salt and pepper to taste. Top with sour cream.
Side Dish Ingredients
- 1¼ cups stone-ground yellow cornmeal
- ¾ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- ¾ cup milk
- 3 Tbsp olive oil
- 2 organic jalapeño peppers, seeded and minced (see Note)
Side Dish Instructions
- Preheat oven to 400°F. Whisk together cornmeal, flour, baking powder, and salt in a large bowl. Whisk together egg, milk, and oil in a second bowl.
- Add jalapeños to egg mixture. Add egg mixture to cornmeal; stir just until dry ingredients are moistened. Pour batter into a greased 8-inch square pan.
- Bake 25 minutes or until a wooden pick inserted near center comes out clean.
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