Spicy Butternut Squash Chili
This chili is nourishing and oh so satisfying. I always appreciate a meal you can make in one big pot that simmers slowly over the stove- making the whole house smell delicious. This chili is an excellent source of protein, as well as having impressive gut healing properties curtesy of the bone broth. The bone broth also helps to improve digestion and increases the absorption of nutrients.
This recipe is an upgrade of one I used for years that called only for ground spices. The addition of whole dried toasted chiles adds a whole new level of flavor and richness, making this one meal you will make again and again.
Ingredients:
- 1 26 oz. box of chopped tomatoes
- 1 tube of tomato paste (130g)
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried chiles de arbol
- 2 tbsp. ground cumin
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- 1 tsp. salt (or more to taste)
- 1 lb. ground turkey
- 2 lb. ground beef
- 10 oz. bag frozen (preferably organic) butternut squash
- 1 24 oz. bag of Bonafide brand beef bone broth
- 1 24 oz. bag of Bonafide brand chicken bone broth (alternatively you can use all beef or all chicken broth- either store bought or homemade)
Directions:
1) Cut chiles down the middle and remove stem and seeds. Tear into large pieces and toast in a skillet over medium heat until slightly fragrant or starting to change color about 2 minutes. Be careful not to burn!
2) Place taoasted chiles in a small bowl of water (about 1/3-1/2 cup) and press down until submerged. Set aside
3) In a large dutch oven or soup pot, brown ground turkey and beef until cooked through. Add ground spices and stir until fragrant about 1 minute.
4) While meat is cooking, add softened chiles (plus the water they were submerged in), and broth to a blender & blend on high until pureed. Add this liquid to the browned meat. Add the box of tomatoes and tube of tomato paste.
5) Bring pot to a simmer and add butternut squash (no need to thaw before adding). Place lid partially on pot and simmer for approximately 45 min. to an hour.
- OPTIONAL Toppings: Sliced green onions, avocado, sour cream, cheddar cheese, cilantro, dairy-free sourcream (here I used plain coconut yogurt mixed with salt and lime juice:-))
