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!
- 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
- In a large bowl, combine flour and salt. Add meat and toss to coat with flour mixture.
- Place meat in bottom of slow cooker. Layer black beans, butternut squash, onion and garlic over meat. Pour tomatoes over vegetables.
- 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.
- 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.