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April 22, 2015 8:24 PM

Beef and Butternut Squash Chili is a protein and vegetable packed chili to freeze and re-heat on busy nights.

Beef and butternut squash chilli

Beef and Butternut Squash Chili is a protein and vegetable packed chili to freeze and re-heat on busy nights.

This recipe may be a bit tricky but you would be happy you did, whenever you are too exhausted to cook and you can just defrost and heat to taste.

It's also important to cool hot food before placing it into the freezer.

You definitely want to try this recipe so here is what you would need and how to pull it off.

Ingredients:

1 cup cubed butternut squash
1 cup chopped sweet onion
2 teaspoons olive oil
1 jar (16 ounces) roasted red peppers, drained and coarsely chopped
1 1/2 pounds lean ground beef
1 tablespoon garlic powder
2 tablespoons chili powder
2 cans (8 ounces) no-salt-added tomato sauce
1 can (10 ounces) Rotel diced tomatoes and green chiles, drained
1 can (15 ounces) black beans, drained and rinsed
1 can (27 ounces) chili beans
8 tablespoons plain low-fat Greek yogurt or low-fat sour cream, divided

Directions:

1. Place squash in a large microwave-safe bowl. Add water to a depth of 1/2 inch. Cover with plastic wrap; vent. Microwave on high for 2-3 minutes or until tender. Drain and set aside.

2. Heat oil in a Dutch oven over medium-high heat. Add onion and red pepper; cook 3 minutes or until onions are tender.

3. Add beef (substitute lean ground turkey, pork, chick, or meatless soy crumbles, if desired), garlic powder, and chili powder. Cook 5 minutes or until browned, stirring to crumble.

4. Add butternut squash, tomato sauce, and remaining ingredients; bring to a simmer.

5. Reduce heat and simmer 30 minutes. Top with Greek yogurt.