Hearty Butternut Chili
- Prep: 25 mins
- Cook: 1 hr 15 mins
1 hr 15 mins
1 hr 40 mins
- Yields: 12 - 1 ½ cup servings
1In a large skillet, cook beef over medium heat until no longer pink; drain and set aside.
2In a Dutch oven, sauté the squash, green pepper, onion and jalapeño in oil for 5-7 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
3Add beef; stir in the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 45 minutes.
4Uncover and simmer for 30 minutes or until chili has reached desired thickness.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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