black & white chili with butternut squash
Author: Rachel Schultz
Serves: 5-6
- 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
- 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 ½ inch cubes.
- Drizzle with olive oil and season with salt & pepper. Roast for 25-30 minutes.
- Serve chili topped with squash and tortilla chips.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/06/03/black-white-chili-with-butternut-squash/
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