Butternut Squash Chili

Butternut pairs so well with these warming spices. Excellent as a vegetarian chili, or with turkey or chicken for extra protein.

Ingredients:

2 tbsp. olive oil, coconut oil, bacon fat, etc.

1 onion, chopped

2 cloves garlic, minced

1 lb butternut squash, peeled, seeded & cut into 1-inch cubes

1/2 cup chicken broth, veggie broth, or water

1-28 oz can fire-roasted tomatoes OR 1-14 oz can and & 1 jar Salsa

1 cup frozen corn

1-2 bell peppers, seeded & chopped

1 can black beans or 1 cup cooked

1 can kidney beans or 1 cup cooked

1 tbsp. chili powder

1 tbsp. ground cumin

1/2 tsp. chipotle powder

1 tsp. oregano

1 tsp. salt

1/2 tsp. black pepper

1 lb ground turkey or 1 lb chicken breast, poached & shredded (optional)

1 chopped jalapeno or 1 can green chilies (optional)

Method:

Heat oil or fat in large pot over medium-low heat. Add onion & garlic , cook & stir for a few minutes, until onion is translucent.

Add spices and cook, stirring, for a minute or two, until fragrant.

If using ground turkey, add it now and cook until crumbly and no longer pink.

Add peeled, de-seeded, cubed butternut squash, broth, can tomatoes (and salsa if using.)

Bring to a simmer, cover & simmer about 10 minutes, until squash is almost tender. Add peppers, corn, and beans. Simmer another 5-10 minutes, until squash is tender.

If using poached, shredded chicken breast, add it now.

Stir well and adjust seasoning to taste. For more spice, add more chipotle powder and chili powder.

Serve with grated cheese, sour cream, chopped cilantro, &/or cubed avocado.