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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.