Total Time: 60 mins Servings: 4-5
Recipe by: Jessica B. Gebhart, RDN, LD
Ingredients:
- 1 Tablespoon extra-virgin olive oil
- 1 lb ground beef
- 1 large jalapeno, minced
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 2 cups cooked winter squash, diced (sub sweet potato if desired)
- 2 Tablespoons tomato paste
- 2 garlic cloves, minced
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons sweet paprika
- 2 teaspoons dried oregano
- 1 teaspoon minced chipotle pepper in adobe sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can pinto beans
- 1 can petit diced tomatoes (14.5 oz)
- 1 bottle of dark beer (12 oz)
Directions:
- Heat the olive oil over medium heat. Add the ground beef and brown it while breaking it up into smaller bits.
- Add the peppers, and onion. Cook for 4-5 minutes until the onion is softened and begins to turn translucent. Then add the winter squash and cook for another minute or two.
- Add the tomato paste, garlic, herbs and spices, stir to coat meat and vegetables. Cook for a minute, then add the beans, tomatoes, and beer. Stir to combine.
- Bring the mixture to a boil then reduce the heat to a simmer. Cook for 30-35 minutes. Remove chili from heat and rest for 5 minutes then serve with your favorite fixings.