This NEW Butternut Squash Chili is just as delicious, super similar (because why mess with a great thing?!), but this gives Butternut Squash LOVERS a reason to make and EAT chili tonight!
Most of these ingredients are probably in your pantry right now, and if not then please note that this recipe is very flexible and forgiving, so add whatever you have on hand, and I’m betting you’ll LOVE your results.
Embrace improvising and adapting because that makes cooking FUN!
Makes 6 servings
1.5 lbs. lean ground turkey or grass-fed beef
2 Tbsps avocado oil, or olive oil
3 fresh garlic cloves, minced
1 large yellow or red onion, diced
2 large green bell peppers, seeded and diced
2 (15 ounce) kidney, chili, and/OR black beans, rinsed and drained
1 (15 ounces) diced tomatoes, with juices, jar or fresh
1 cup low sodium bone broth, or stock (vegetable, chicken, or beef)
1 small butternut squash, peeled and diced (or about 4 cups)
Heat oil in large stockpot or Dutch oven over medium-high heat. Add in ground meat and cook, stirring while crumbling, until no longer pink, about 5-7 minutes. Drain grease if it’s excessive.Stir in all spices, diced bell pepper, garlic, and onion; continue cooking until the meat has browned and the onion has softened.
Add in the beans, tomatoes, broth, and butternut squash. Cover with a lid and cook on LOW heat for an additional 30 minutes, stirring occasionally.Garnish with your favorite toppings and enjoy! Alternatively you can cook your meat as described above, then combine all ingredients in your crockpot, and then cook on LOW for 4-6 hours.
Enjoy and remember to tag me @CleanFoodCrush in your creations!