Butternut Squash Chili
- donsdeliciousdishe
- Jun 7, 2021
- 1 min read
To keep things easy and cool since we are in the midst of our rainy season (meaning we have rainforest-like conditions), I put together one of our favorite meals - Butternut Squash Chili. It's easy to prepare and the slow cooker does the work.
BUTTERNUT SQUASH CHILI
1 lb ground turkey 1 onion, diced 8 oz package of mushrooms, cut into quarters or sliced 1 12 oz can of low sodium red kidney beans 1 12 oz can of low sodium black beans 1 28 oz can of crushed tomatoes (Hunt's No Salt Added) 2 cups of butternut squash, peeled and diced 1/2 tsp ground black pepper 1/4 tsp rosemary, crushed 1 bay leaf 1/4 tsp oregano splash of Tabasco sauce (to your liking) or a pinch of cayenne red pepper
Simply layer all ingredients in the slow cooker with the ground turkey on the bottom.
Stir to blend all the ingredients.
Set the slow cooker on the LOW setting.
Allow to cook for a minimum of six (6) hours.
Serve in bowls and garnish with a Tablespoon of sour cream, sliced avocado, and/or grated cheese.
Notes:
You can use ground beef in place of the turkey but the chili will have a heavier taste.
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