There is finally a chill in the air here in New England, and a chill means chili season, right?! Chili is one of my all time favorite foods, and lucky for me, my husband and daughter love it just about as much as I do. We make a pot up just about every week in the winter time, and I love the versatility. Sometimes we make a more traditional version, but often we mix it up with one of my nontraditional variations like my smoky turkey chickpea chili, or this bean-free beef and butternut squash recipe, perfect for the cold winter months. It uses simple seasonal ingredients with a couple secret ingredients (you’ll see). Just try it out– you can thank me later!Print
- No butternut squash? Sweet potatoes or kabocha squash work great, as well.
- Switch out the meat for whatever you’d like– you can also add beans, if you want to stretch it!