I love fall and what says fall better than chili and squash? So I decided to put the two together! You'll love how good your house smells while it cooks! Yum!
Tools you'll need:
Large crock pot or soup pot
Plastic cutting board for raw meat
Veggie cutting board
Veggie knife
Meat cutting knife
Peeler
Spoon
Mixing spoon
Measuring spoons
Ingredients
2-3 Tbs olive oil
3 tsp salt
3-4 Tbs chili powder (or more)
3-4 Tbs cumin
2 tsp cinnamon
2 tsp cayenne pepper
1 tsp paprika
Black pepper to taste
Big handful of chopped fresh cilantro
juice of 1 lime
1/4 cup red wine or balsamic vinegar
5-6 Large cloves minced garlic
1 large onion diced
1 large red bell pepper diced
2 poblano peppers diced
1 small can tomato paste
2 14.5-oz or 1 28 oz can of diced tomatoes
1 can kidney beans (half drained)
1 can garbanzo beans (drained)
1 can black beans (undrained)
1 can of chipotle peppers in adobo sauce
1 butternut squash peeled, seeded, and cubed
2 lbs ground turkey
1-2 lb boneless and skinless chicken breast cubed
Instructions:
Brown the meat with the onion in olive oil in a pot. Add the dry seasonings, garlic, and all peppers. Add the vinegar/red wine. Cook down a bit and add the tomato paste. Stir through and let cook for a few minutes. If using a crock pot, move to the crock pot. Add the rest of the ingredients and place on low for a few hours. If you are leaving in the pot on the stove, let it simmer until all flavors are meshed and the squash is soft (about an hour or so give or take). Be sure to taste it to see if it needs additional seasoning or salt for your liking. My amounts of seasoning is a guesstimate as I don't measure when I create. Serve with avocado, cheese, sour cream, scallions, or whatever toppings you would like. Would be good served with frito scoops or over rice. I skipped the rice. Mangia!
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