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Recipe Tags: Course Main Ingredient Preparation Main Dish Beans Beef Vegetables Chili Crock Pot Slow Cooker Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Ground Beef Low In Something Meat Squash Equipment

Crock Pot Butternut Chili

I love this chili. the combination of beef, butternut squash, ancho chiles and cilantro is a real winner. don’t be afraid to make extra because it’s great reheated.

Steps

In a skillet , heat oil over medium high heat for 30 seconds.
Add beef and onions and cook , stirring , until beef is no longer pink , about 5 minutes.
Add garlic , toasted cumin , oregano , salt , peppercorns and cinnamon stick and cook , stirring , for 1 minute.
Add diced tomatoes with juice and bring to a boil.
Place squash and beans in slow cooker stoneware and cover with sauce.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours , until squash is tender.
Half an hour before recipe is finished cooking , in a heatproof bowl , soak dried chile peppers in boiling water for 30 minutes , weighing down with a cup to ensure they are submerged.
Drain , reserving 1 / 2 cup of the soaking liquid.
Discard stems and chop coarsely.
In a blender , combine rehydrated chiles , cilantro and reserved soaking liquid.
Puree.
Add to stoneware and stir well.
Cover and cook on high for 30 minutes , until hot and bubbly and flavors meld.
Make ahead: this dish can be partially.

Ingredients

vegetable oil, lean ground beef, onions, garlic cloves, cumin seed, dried oregano leaves, salt, black peppercorns, cinnamon stick, diced tomatoes, butternut squash, dried kidney beans, dried new mexico chiles, boiling water, fresh cilantro