RAGIN’ CAJUN BEEF, BUTTERNUT, AND 3 BEAN CHILI

Beef|Gluten-free|Ragin Cajun

Ingredients

The Chili:

3 tablespoons olive oil

1 large onion, chopped

1 jalapeno, chopped (including seeds)

6 large garlic cloves, chopped

1 green bell pepper, chopped

1 pound ground beef (80/20 or 85/15)

5 cups butternut squash, peeled, seeded, and chopped into 1” cubes

1 tablespoon Dish off the Block Ragin’ Cajun Spice Blend

1 tablespoon chili powder

1 tablespoon cumin

2 teaspoons salt

2 tablespoons brown sugar, packed

1, 28 ounce can crushed tomatoes

1, 14.5 ounce chopped tomatoes

1, 15.5 ounce can black beans, drained and rinsed

1, 15.5 ounce can cannellini beans, drained and rinsed

1, 15.5 ounce can red kidney beans, drained and rinsed

The Garnishes:

1 cup cheddar cheese, shredded

1 cup sour cream

1 small sweet onion, chopped

½ cup cilantro leaves

Instructions

Heat the oil in a large 5-6 quart Dutch oven over medium high heat. Add the onions, jalapenos, garlic, and green peppers to the pan and cook for 2-3 minutes until the veggies begin to get soft and fragrant. Add the ground beef to the pan and continue to cook, breaking the meat up with a wooden spoon or spatula, until it is mostly cooked through.

Add the butternut squash to the pot and stir to combine. Add the Ragin’ Cajun, chili powder, cumin, salt and brown sugar to the pot and stir again.

Add both cans of the tomatoes to the pot. Rinse the cans with about ½ cup of water to get any excess residue out of the cans and pour it into the pot. Bring the chili to a boil and then reduce the heat to low and cover the pot. Cook for 40-45 minutes, stirring occasionally, until the butternut squash is tender when pierced with the tip of a knife.

Uncover the pot and add all of the beans. Keep the heat on low and cook for another 30 minutes to 1 hour.

Serve hot with cheese, chopped onions, sour cream, and cilantro on the side for toppings.