Butternut Squash Chili Con Carne
Butternut squash and I have become great friends the past year! I love how versatile this vegetable is. I use it in so many dishes, that I cannot even keep count. This time I decided to keep the vegetable in its form and add some chili con carne to it. By roasting the butternut squash it becomes so sweet, smooth and delicious that you won’t be able to stop scooping it out of its flesh with some crunchy nachos.
It takes about 50 minutes to roast the butternut squash, so if you prefer you could make the chili beforehand and heat it up once you are ready to serve.
This recipe serves 2-3.
1 butternut squash
Olive oil E.V
For the chili:
150g minced pork
150g minced beef
1 onion diced,
1 clove of garlic, minced
1 red bell pepper, diced
1 can of whole peeled tomatoes (about 400g)
½ cup red wine
200g black beans or kidney beans
2 tablespoons tomato paste
1 tablespoon light packed brown sugar
½ – 1 tablespoon chili powder (depending on how much heat you would prefer)
½ teaspoon paprika powder
½ teaspoon cumin powder
½ teaspoon garlic powder
2 tablespoons olive oil
½ teaspoon pepper
½ teaspoon salt
Crème fraîche or sour cream
For the chili, heat the olive oil in a large pot and add the onion and red bell pepper. Cook and stir until the onions become translucent. Add the chili powder, paprika powder, cumin powder, garlic powder and fresh garlic and continue cooking until the garlic becomes fragrant. Now add the minced meats to the pot and cook over high heat. Keep stirring until the meat is browned and fully cooked. Add the tomato paste and pour in the wine, stock and can of tomatoes. Stir and put a lid on the pot and cook over low heat for about an hour to let all the flavors combine; stir a few times to make sure nothing sticks to the bottom. After an hour taste and season with salt and pepper, add the corn, black beans, sugar and simmer for another 40 minutes without the lid. This will allow the chili to thicken.
Preheat the oven to 200C. Slice the butternut squash in half and scoop out the seeds. Drizzle some olive oil over the butternut squash and season with salt and pepper. Line an oven tray with parchment paper and place the butternut squash, cut-side down. Roast for 50 minutes until it is very tender.
Using a fork, scrape the flesh of the butternut squash to allow easy scooping while eating. Divide the chili over the butternut squash halves and serve with the crème fraîche or sour cream, nachos, feta and lime slices. Enjoy!