BLACK & WHITE CHILI WITH BUTTERNUT SQUASH

Rachel Schultz

I love butternut squash and I especially love adding it as an element to dishes as autumn gets closer! We are not there yet. But yes, I’ll divulge I’M THINKING ABOUT IT. Chopped up butternut squash drizzled in olive oil and salt and pepper and roasted is a lovely topper for so many things. Consider pizza and salads! Here you can see it is on CHILI. Another fantastic fall food so this is one to keep in mind for your Septemebers and Octobers.

BLACK & WHITE CHILI WITH BUTTERNUT SQUASH
Serves 5-6

1 and 1/2 pounds ground turkey (or beef)
2 yellow onions, chopped
2 cloves of garlic, minced
1 can black beans
1 can white beans
1 can pinto beans
15 ounces diced tomatoes
12 ounces tomato sauce
3 tablespoons chili powder
2 tablespoon oregano
1 butternut squash
Olive oil
Salt & pepper
Tortilla chips

Heat olive oil in a skillet over medium heat. Begin to brown meat and caramelize onions for 5 minutes. Season with salt & pepper. Transfer to crock pot. Add garlic, all the beans, tomatoes, tomato sauce, chili powder, and oregano to crock pot. Cook on low for 3-4 hours. When timer is 45 minutes from finished, preheat oven to 400 degrees. Peel and slice the butternut squash into 1/2 inch cubes.

Drizzle with olive oil and season with salt & pepper. Roast for 25-30 minutes.

Serve chili topped with squash and tortilla chips.

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black & white chili with butternut squash

 

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Author: Rachel Schultz

Serves: 5-6

Ingredients

• 1 and ½ pounds ground turkey (or beef, whatever)
• 2 yellow onions, chopped
• 2 cloves of garlic, minced
• 1 can black beans
• 1 can white beans
• 1 can pinto beans
• 15 ounces diced tomatoes
• 12 ounces tomato sauce
• 3 tablespoons chili powder
• 2 tablespoon oregano
• 1 butternut squash
• Olive oil
• Salt & pepper
• Tortilla chips

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Begin to brown meat and caramelize onions for 5 minutes. Season with salt & pepper. Transfer to crock pot.
3. Add garlic, all the beans, tomatoes, tomato sauce, chili powder, and oregano to crock pot. Cook on low for 3-4 hours.
4. When timer is 45 minutes from finished, preheat oven to 400 degrees.
5. Peel and slice the butternut squash into ½ inch cubes.
6. Drizzle with olive oil and season with salt & pepper. Roast for 25-30 minutes.
7. Serve chili topped with squash and tortilla chips.

3.2.1275

Adapted from Living Well, Spending Less.