Weeknight Chili
Easy chili is a weeknight go to in my house. I top my chili with sour cream, shredded cheese, and avocado for the perfect bowl.
This chili is loaded with delicious extras like carrots and butternut squash, but feel free to add in your favorite vegetables. I promise, you’ll barely notice they’re there.
Weeknight Chili
An easy chili to make on any day of the week. Top with sour cream, avocado, and shredded cheese for the perfect dish.
Ingredients
- 4 tbsp butter
- 2 medium onions diced
- 2 Whole Carrots diced
- 2 Butternut Squash diced
- 2 cloves garlic
- 1 tsp oregano
- salt to taste
- 2 chipotle chiles in adobo diced
- 1/4 cup chili powder
- 1 tbsp ground cumin
- 1/2 cup tomato paste
- 2 Ibs ground beef
- 28 oz can diced tomatoes
- 15 oz Red Kidney Beans
- 1 cup Chicken Stock
- 3 tbsp Instant cornmeal
Instructions
- Melt the butter in a large pan. Add the onions, garlic, oregano, and a pinch of salt. Cook until onion are a light brown, about 5 minutes. Add the butternut squash and carrot, cook an additional 5 minutes.
- Add the chipotles, chili powder, and cumin. Cook for about 1 minute, or until mixture is fragrant. Add the tomato paste and cook for 1 minute.
- Add the ground beef and cook until no longer pink. Add the tomatoes, beans, stock, and cornmeal. Bring to a boil and reduce to a simmer for 30 minutes.
