Butternut Squash Chili

The fall recipes are coming in hot in my little kitchen. Butternut squash might be the quintessential fall veggie. This chili takes butternut squash, veggies and chipotle - and adds some ground chicken for extra protein.

Watch the reel here

Ingredients:

• Butternut squash

• 1 lb ground chicken

• Yellow onion

• Red & Green Bell Pepper

• Chipotle peppers in adobo - i used 3, but you do you

• 3 cloves garlic

• 28 oz crushed tomatoes

• Corn - I used about 1.5 cups

• Veggie stock - around 3 cups

• beans - I used chili beans and black beans - use whatever you like and however much you like!

• Green Onions/Avocado/Chips/Sour Cream/cheese/ whatever else you like to top

Let’s Go!

• I LOVE mise en place - so I usually chop up all the veggies first. Chop ‘em however you like them!

• Dice the butternut squash and add it to a cooking sheet and roast at 375 for 10-15 minutes turning every few minutes

• Heat up olive oil in a pot/dutch oven and cook the chicken and remove

• In the dutch oven cook the onions and bell peppers, once soft add the garlic and the chipotle peppers

• Add the veggie stock and the tomatoes, then add the beans and the corn

• Add the ground chicken back in and the butternut squash and turn to low

• Let it cook at least 30 minutes, but it can cook as long as you like

• Top with your favorite chili toppings - I used sour cream, lime juice, cheddar cheese, avocado and crushed tortilla chips