Butternut Squash Chili
Ingredients
- 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)
- 2 tsps pumpkin pie spice
- 2 tsps chili powder
- 2 tsps dried oregano
- 2 tsps ground cumin
- 1 tsp sea salt, or to taste
Optional Toppings: diced avocado, fresh chopped parsley/cilantro, sliced chilies, sliced jalapenos, dried red onions, shredded Mexican cheese blend, Greek yogurt, lime wedges, etc.
Instructions
- 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 crock pot, and then cook on LOW for 4-6 hours.
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