What’s Cooking Wednesday: Beef and Butternut Squash Chili

Nothing says comfort food more than this hearty, nutrient-packed chili prepared in a slow cooker. From our families to yours, enjoy the food on your table!

INGREDEINTS

• 2 tbsp all-purpose flour
• 1 tsp salt
• 1 1/2 pounds stew beef, cut into 1 1/2 inch cubes
• 2 cans (15.25 ounces each) black beans rinsed and drained
• 1 (3 pound) butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
• 2 cups onion, chopped (about 2 large onions)
• 3 cloves garlic finely chopped
• 2 cans (14.5 ounces each) fire-roasted diced tomatoes
• 1 1/2 cups low sodium beef broth
• 1 can (6 ounces) tomato paste
• 2 chipotle peppers in adobo sauce, chopped,
• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp dried Mexican oregano leaves (or regular dreid oregano leaves)
• 1 tsp ground coriander
• 1 1/2 cups fat-free plain yogurt
• 1/4 cup finely chopped cilantro leaves
• 1 tsp adobo sauce (from chipotle peppers)
• 1 1/2 cups shredded Cheddar cheese blend

INSTRUCTIONS

1. In a large bowl, combine flour and salt. Add meat and toss to coat with flour mixture.
2. Place meat in bottom of slow cooker. Layer black beans, butternut squash, onion and garlic over meat. Pour tomatoes over vegetables.
3. Pour beef broth into a 2-cup measuring cup. Add tomato paste, chipotle peppers, chili powder, cumin, oregano and coriander to beef broth; stir until
   combined. Pour beef broth mixture over vegetables.
4. Secure the lid on slow cooker, set heat to low and cook for 6 to 8 hours or until meat and squash are tender.

To serve, combine yogurt, chopped cilantro and adobo sauce in a medium bowl. Spoon chili into individual serving bowls, sprinkle with 2 tablespoons of shredded Cheddar cheese and top with a spoonful of the yogurt mixture. Serve warm.

Recipe courtesy of Midwest Dairy Association.