Butternut Squash Chili

Slow-Cooker-Turkey-Chili-with-Butternut-Squash-3-of-4.jpg

This is one of my favorite cold weather meals! This delicious butternut squash chili can easily be made vegan or vegetarian (by leaving out meat and swapping bone broth for veggie broth). Enjoy!

Ingredients:

  • 3 tsp olive oil

  • 1 pound ground turkey (or can leave out to make vegetarian or vegan)

  • 1 medium onion, diced

  • ¼ cup chili powder

  • 1 tablespoon ground cumin

  • 2 teaspoons ground coriander

  • 6 oz can of tomato paste

  • 1 small butternut squash, peeled, seeded & cut into ½ inch cubes (about 4 cups) OR if you’d like an “easy button” Trader Joe’s and Costco have organic pre-peeled and cubed butternut squash ready to go!

  • Fire roasted tomatoes (14.5 oz can)

  • Great Northern beans (14 oz can), drained & rinsed

  • Black beans (14 oz can), drained & rinsed

  • ¼ cup chia seeds

  • 1 tablespoon apple cider vinegar

  • ¼ cup fresh cilantro leaves

  • 1 teaspoon  sea salt

  • 4 cups bone broth (or veggie broth)

Directions:

1. Heat 1.5 teaspoons of olive oil over medium high heat. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes.

2. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1.5 tsp of olive oil and add the onion to cook until it softens, about 3 min.

3. Add the chili powder, cumin, and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups bone broth (or chicken broth), scraping the bottom of the pan to release anything stuck.

4. Bring to a simmer, adjust the heat if needed, and cook until the chili has thickened and the squash is tender, about 35-40 minutes.

5. Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional ½ teaspoon salt and a few grinds of pepper. Then taste the chili and stir in tablespoon of apple cider vinegar. Spoon the chili into bowls and top each with cilantro.

*My go-to add-in’s include: avocado pieces, dairy free cheese (Daiya is my fave!) and topping or scooping out with organic corn chips!