Pumpkin and Butternut Squash Chili
Servings: 6 servings
Ingredients
- 1 Tb coconut oil
- 1 lb ground chicken
- 1 lb butternut squash peeled, deseeded and cut into 1 inch pieces
- 1 Tb chili powder
- 1 teaspoon cumin
- ½ teaspoon sage
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1//4 teaspoon Ancho chile powder
- 1 lb gold or red potatoes washed & cut into 1 inch pieces
- 15 oz navy beans 1 can, rinsed & drained
- 1 c solid-packed cooked pumpkin
- 2 c chicken broth
Instructions
- To begin, heat the coconut oil in a skillet over medium heat. Add in the ground chicken and cook until the chicken is opaque and slightly browned. Break up the chicken into smaller pieces as it cooks.
- Meanwhile peel and cut a one pound butternut squash into one inch pieces. I find that the easiest way to do this is to slice the squash crossways into one inch slice, then cut the “skin” off the edges and cut into chunks. Once I get to the thicker bottom, I do the same thing, scoop the seeds out of the center, and then peel and dice as before.
- Place the cooked chicken and squash in your crockpot.
- Cut one pound of washed gold or red potatoes into one inch chunks. Peel the potatoes if you like, but I don’t find it necessary. Add the potatoes and all the rest of the ingredients in the crockpot.
- Stir it all together. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/pumpkin-chili/Nutrition
Serving: 1c | Calories: 321kcal | Carbohydrates: 35g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 756mg | Fiber: 7g | Sugar: 7g
