Butternut Squash Chili

Ingredients

• 2 pounds ground beef
• 1 pound ground pork
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried basil
• 2 teaspoons paprika
• ½ teaspoon red pepper flakes
• 2 teaspoons salt
• 2 teaspoons onion powder
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon red wine vinegar
• 8 ounces bacon (diced)
• 1 large yellow onion (chopped)
• 1 red bell pepper (seeded and chopped)
• 1 ½ tablespoons minced garlic
• 2 28-oz cans fire-roasted diced tomatoes with juice
• 1 6-oz can tomato paste
• 2 cups beef stock
• ¼ cup chili powder
• 2 tablespoons fish sauce
• 1 small butternut squash (peeled, seeded and cubed)

Directions

Insta Pot:

• Turn Instant Pot on Sauté mode. Add ground beef and pork and brown, until cooked through. Sprinkle spices over – black pepper through ground cumin – and add red wine vinegar; stir until well combined. Transfer to a bowl.
• Add bacon to Instant Pot and cook on Sauté mode until cooked through. Drain grease into a small heatproof bowl; return 1/4 cup bacon grease to Instant Pot cooking pot.
• Add onion and red bell pepper and cook until softened, about 5 minutes. Add garlic and cook, stirring constantly, about 30 seconds or until fragrant. Add remaining ingredients, except for butternut squash, and stir to combine. Place butternut squash on top.
• Secure Instant Pot lid with valve in the sealing position and cook on Manual High Pressure 22 minutes. Quick Release, stir, and adjust seasonings to taste.

Crockpot or Slow Cooker:

• Follow the instructions for browning the meat, then sautéing the onion, pepper, and garlic but use a saucepan over medium heat on the stove instead of the Instant Pot Sauté mode.
• Transfer everything to your slow cooker and add remaining ingredients, except for butternut squash. Sprinkle cubed butternut squash over chili mixture evenly.
• Cover and cook on high heat for 3-4 hours or low for 7-8 hours. Stir, taste, and adjust seasonings.

Calories ~ 455

Protein ~ 25 g

Fiber ~ 4 g