Seriously, y’all. It’s like I put a cheeseburger in a blender. I had this fantastic concoction cooking all day yesterday as we were moving in and our tiny kitchen was thick with the smell of backyard barbecue.
This was our second meal actually prepared in the new house. If you recall, half our house was without power and the AC was out for the whole weekend because things like that just…seem…to happen to me all of the time. I think we’re finally in the clear, but just know for the rest of the year I’ll be afraid to turn on the dryer…20A to start when the whole house is only 60A is terrifying. My only good ideas are to either a) just do laundry out, or b) to designate a laundry day and make sure *everything* is shut off before even thinking about washing clothes. At least our water bill might be lower?
Anyway, this chili. I went ahead and roasted half a butternut squash in foil and just scooped out the inside and dumped it into the crock pot, but in the future I’ll probably just used the canned stuff since a) it takes way less time, and b) I won’t have to turn the oven on. I’m making a lot of lists today. If I’d have been thinking ahead, I’d have thought to get some ketchup and mustard to dump over my bowl and make this even more like a cheeseburger smoothie. Trust me on this one.
- 1 lb ground beef
- 3 c mashed butternut squash
- 1 can (14 oz) diced tomatoes with liquid
- 2 medium potatoes, cubed
- 1 onion, chopped
- 1 green pepper, chopped
- 1 c sliced mushrooms
- 1 c nutritional yeast
- 1/4 c apple cider vinegar
- 1 t onion powder
- 1 T dry mustard
- 1 t garlic powder
- Brown the ground beef in a skillet over medium high.
- Place beef in a crock pot with all other ingredients.
- Give it all a quick stir and cook on LOW for 6-8 hours.
- Serve with your favorite burger toppings.