Butternut Squash Chili
 
 
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Ingredients
  • 2 lbs ground bison (or other ground meat of your choice)
  • 2 tablespoons butter, coconut oil, lard, or ghee (I used butter)
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 small butternut squash, peeled and cut into small cubes (about 6 cups of cubed squash – use more or less if you like)
  • 4 celery stalks, diced
  • 2 tablespoons cumin
  • 2-3 tablespoons chili powder
  • 2-3 tablespoons Italian seasoning
  • 2-3 teaspoons dried red chili flakes
  • 1 bay leaf
  • 2 cups chicken broth
  • 18 ounces of diced or crushed tomatoes (about 2 cups) – (I purchase my diced and crushed tomatoes from Tropical Traditions)
  • Sea salt to taste
Instructions
  1. In a large soup pot, melt the butter or other fat of your choice over medium heat.
  2. Add the onions and sauté until translucent.
  3. Add your ground meat and cook just until browned.
  4. Add the minced garlic, cubed butternut squash, and celery and mix well.
  5. Add all the spices except for the bay leaf and mix well.
  6. Add the chicken broth and tomatoes and stir, bring to a simmer and add the bay leaf.
  7. Turn down to low and let simmer for 25-30 minutes or until the squash is fork tender.
  8. Taste and adjust the seasoning as needed.
Recipe by Sarah Fragoso at https://sarahfragoso.com/favorite-fall-recipe-join-hangry-btches-test-group/