Butternut Squash Chili

Ingredients

•  2 tbs. olive oil
•  1 yellow diced onion
•  8 chopped garlic cloves cloves
•  1 tbs. of honey
•  1 tbs. chili powder
•  1 tbs. ground cumin
•  1 tsp. ground cinnamon
•  2 tsp. oregano
•  2 tsp. ground coriander
•  1 lb grassfed ground turkey
•  3 tbs. tomato paste
•  2 red bell peppers, chopped
•  29 oz fire-roasted tomatoes, with juices
•  2 cups organic chicken broth
•  15 oz rinsed and drained red kidney beans
•  28 oz rinsed and drained black beans
•  1 medium peeled butternut squash, cubed into 1/2 inch pieces
•  Sea salt and freshly ground black pepper
•  Optional 2 tbs. of dairy free sour cream – we love Forager’s brand
•  Optional 1 pinch of chopped cilantro to garnish
  
  

Instructions

1. In a large heavy pot, heat olive oil until hot. Add onion and garlic, stirring for about one minute. Add chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine for about 30 seconds.
2. Add ground beef to pot and sprinkle 1 tsp sea salt over it and stir to break up into small pieces. When ground beef is cooked through, add tomato paste and stir.
3. Add bell peppers, fire-roasted tomatoes with juices, and broth. Bring chili to a simmer; simmer covered for 20-30 minutes.
4. Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat.
5. Add additional sea salt and freshly ground black pepper to taste. Serve warm, with optional dairy free sour cream and chopped cilantro to garnish. I love serving with Siete grain free chips!