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  • Colleen Clesen

Butternut Squash Chili



Meat & vegetarian option! Perfect for those who cannot tolerate traditional chili or are avoiding nightshade vegetables such as tomatoes!


Course Main Meal

Prep Time 10 minutes

Cook Time 4 hours (crockpot) 30 min (stovetop)

Servings 4-6 servings

Author Colleen Clesen


Ingredients

• 3 garlic cloves minced OR 2 tsp garlic powder

• 1 tbsp olive oil

• 2 cups butternut squash cubed (I buy Trader Joe’s pre-cut squash)

• 1 lb. organic ground meat (chicken, turkey or beef) OR 2-15 oz. cans of beans drained and rinsed; can use chickpeas or black beans or both (I prefer to use Eden Organics canned beans)

(Eden Organics)

• 2 cups bone broth or vegetable broth

• 2 zucchinis chopped into quarters

• 3 carrots chopped into ½ in. rounds

• 1 tsp chili powder (can add more or less depending on spice sensitivity)

• 1 tsp smoked paprika

• 1/2 tsp cumin

• Salt and pepper to taste

Optional toppings/additions: sriracha, avocado, green onion, goats milk mozzarella, lentil/chickpea pasta


INSTRUCTIONS

1. Start by pan cooking the meat first to make sure it is cooked through. Some crockpots have the stovetop function you can use for this.

2. Once the meat is cooked place all ingredients in your slow cooker, stir then cook on high for 4 hours. You can also cook it on the stovetop in a large pot for 30 minutes, but the longer it cooks the better it tastes!

3. Scoop chili into a bowl and serve with a side of chickpea or lentil pasta topped with avocado slices, chopped green onions, sriracha or goats milk mozzarella cheese!

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