Welcome Chili Season With This Hearty Clean-Eating Butternut Squash Chili Recipe | Soups

It's chili season, and "this butternut squash chili gives butternut squash lovers a reason to make and eat chili tonight!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "Most of these ingredients are probably in your pantry right now and, if not, then please note that this recipe is very flexible and forgiving, so add whatever you have on hand. I’m betting you’ll love your results."

Here's what you need in order to make this hearty butternut squash chili recipe: ground turkey or beef, avocado oil or olive oil, garlic, onion, green bell peppers, chili beans, diced tomatoes, broth, butternut squash, pumpkin pie spice, chili powder, oregano, cumin and sea salt. To make this clean-eating, gluten-free meal even better, you can add optional toppings like avocado, parsley, cilantro, onion, shredded, cheese, Greek yogurt and lime wedges.

Serve this comforting chili recipe for dinner with some warm, crusty bread and you have a perfect cool-weather meal. Note that this delicious soup recipe is even better the next day for lunch!

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Cuisine: American / Mexican
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

1 1/2pounds lean ground turkey or grass-fed ground beef
2 tablespoons avocado oil or olive oil
3 garlic cloves, minced
1 large yellow or red onion, diced
2 large green bell peppers, seeded and diced
2 cans (15 ounces each)kidney beans,chili beans and/orblack beans, rinsed and drained
1 can (15 ounces)diced tomatoes, with juices
1 cuplow-sodium bone broth (chicken, vegetable or beef)
1 small butternut squash, peeled and diced (about 4 cups)
2 teaspoonspumpkin pie spice
2 teaspoonschili powder
2 teaspoonsdried oregano
2 teaspoons ground cumin
1 teaspoon sea salt, or to taste
optional toppings: diced avocado, chopped parsley, chopped cilantro, sliced jalapenos, red onion, shredded cheese, Greek yogurt, lime wedges

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Recipe Notes

You can use any color bell pepper you have on hand.

You can use kidney beans, chili beans or black beans, or a combination of beans.
As an alternative way to cook this chili, you can cook your meat as described below, then combine all ingredients in your slow cooker. Cook on low for 4 to 6 hours.

Store leftovers in a container in the refrigerator for up to three days. This chili also freezes well.

Here's how to make it:

Heat oil in large pot oven over medium-high heat.Add in ground meat and cook, stirring while crumbling, until no longer pink, about 5 to7 minutes.Drain grease if it's excessive.
Stir in all spices, diced bell pepper, garlic and onion. Continue cooking until the meat has browned and the onion has softened.
Add in the beans, tomatoes, broth and butternut squash.Cover with a lid and cook on low heat for an additional 30 minutes, stirring occasionally.
Garnish with your favorite toppings and enjoy!

Recipe and photos courtesy of Clean Food Crush.

Potassium: 932mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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