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Brisket & Butternut Squash Chili

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

35 minutes

Cook Time:

3 hours


8 servings


2  dried ancho chilies

1  ctn. (32 oz.) low sodium chicken broth, divided

3  Tbsp.  olive oil

1  lb.  lean brisket, fat removed and diced in 1 inch pieces

1  tsp.  each salt and black pepper

2  Tbsp.  chili powder

1  tsp.  ground cumin

2  Tbsp.  chopped garlic

1  yellow onion, diced

1  can (15 oz.) fire roasted tomatoes

1  butternut squash, peeled, seeded, and chopped


Bring dried chilies and 1/2 of broth to a boil in a small pot over Medium heat. Remove from heat, cover, and allow chilies to reconstitute for 1 hour.

Pour liquid and chilies into a blender or food processor, and pulse until smooth. Set aside.

Place a large pot or Dutch oven over Medium-High heat. Add oil. Season brisket with salt, pepper, chili powder, and cumin; and carefully place in hot oil. Brown thoroughly to a deep-brown color.

Add garlic and onions; cook 4 to 5 minutes, stirring frequently. Add tomatoes, reconstituted chili mixture, and remaining broth. Bring to a high simmer, reduce heat to Low, cover, and simmer 1 hour.

Add squash, stir, and return to a simmer for an additional hour.
Nutritional Information
Calories: 190, Total Fat: 8g, Saturated Fat: 2g, Sodium: 480mg, Carbohydrates: 15g, Dietary Fiber: 3g, Protein: 14g
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