Pork and Butternut Squash Chili dutch oven

Name: Pork and Butternut Squash Chili dutch oven
Cuisine: American, TexMex
Ingredients: 1 1/2 teaspoons canola or corn oil and 1 1/2 teaspoons canola or corn oil divided use; 2 pounds lean pork tenderloin all visible fat discarded cut into 1-inch pieces; 4 medium ribs of celery finely chopped; 1 large onion finely chopped; 1 medium fresh jalapeño, seeds and ribs discarded finely chopped (plus more for garnish if desired); 2 tablespoons no-salt-added tomato paste; 1 1/2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1/4 teaspoon ground pepper; 3 cups water; 1 14-5-ounce can no-salt-added diced tomatoes drained; 2 12-ounce packages frozen winter squash puree, thawed; or 2 15-ounce cans solid-pack pumpkin (not pie filling); 1 1 1/2-pound butternut squash peeled seeds removed cut into 1-inch dice (about 2 cups); 2 14.5-ounce cans cannellini or white beans, rinsed and drained; 1/2 cup chopped fresh cilantro (optional); 1/2 cup chopped green onions (optional)

5 steps

Serving Size 1 1/2 cupCalories301

Updated at: Tue, 05 Nov 2024 16:12:51 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories279.4 kcal (14%)

Total Fat4 g (6%)

Carbs30.2 g (12%)

Sugars4.2 g (5%)

Protein30.7 g (61%)

Sodium143.7 mg (7%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 ½ teaspoonscanola oil

or corn 1/2 oil divided use

1 teaspoonscanola

or corn

2 poundslean pork tenderloin

all visible fat discarded cut into 1-inch pieces

4 ribscelery

medium, finely chopped

1onion

large, finely chopped

1fresh jalapeño

medium, seeds and ribs discarded finely chopped, plus more for garnish if desired

2 tablespoonsno-salt-added tomato paste

1 ½ tablespoonschili powder

1 teaspoonground cumin

1 teaspoongarlic powder

¼ teaspoonground pepper

3 cupswater

1 x 14 ouncecan no-salt-added diced tomatoes

drained

2 x 12 ouncefrozen winter squash puree

packages, thawed, or 2 15-ounce cans solid-pack pumpkin, not pie filling

1 x 1.5 poundbutternut squash

peeled seeds removed cut into 1-inch dice

2 x 14.5 ouncecans cannellini beans

or white, rinsed and drained

½ cupfresh cilantro

chopped, optional

½ cupgreen onions

chopped, optional

Instructions

Step 1

In a Dutch oven, heat 1 1/2 teaspoons oil over medium-high heat, swirling to coat the bottom. Cook the pork for 7 to 8 minutes, or until golden-brown, stirring occasionally. Transfer the pork to a small bowl.

Step 2

In the same pot, heat the remaining 1 1/2 teaspoons oil, swirling to coat the bottom. Cook the celery and onion for 5 minutes, or until slightly softened. Add the jalapeño, tomato paste, chili powder, cumin, garlic powder, and pepper. Cook for 1 minute, stirring constantly. Add the water and diced tomatoes, scraping the bottom of the pan to dislodge any browned bits.

Step 3

Stir in the winter squash puree and pork. Increase the heat to high and bring the mixture to a boil. Reduce the heat and simmer, loosely covered, for 1 hour, or until the pork is tender.

Step 4

Stir the butternut squash and beans into the pork mixture. Increase the heat to high and bring to a boil. Reduce the heat and simmer, loosely covered, for 30 minutes, or until the butternut squash is tender.

Step 5

Ladle the chili into bowls. Garnish with the cilantro, green onions, and jalapeño.

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