Butternut Squash Chili

Great Winter Meal for Comfort. (Vegan option included)

SERVES 8. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 1 HOUR. By Gina Nistico

INGREDIENTS:

• 3 Tbsp avocado oil divided
• 1 large yellow onion chopped
• 1 large carrot, chopped
• 2 large stalks celery, chopped
• 1 1/4 tsp sea salt, divided
• 3/4 tsp ground black pepper divided
• 1 small jalapeño chile pepper seeded and diced
• 3 cloves garlic, minced
• 4 cups peeled, seeded and diced butternut squash (about 1 medium squash)
• 1 1/2 lb. grass fed (ideally) ground beef. (Veggie use Riced Cauliflower)
• 1 tbsp each ground cumin and dried oregano
• 4 tsp chili powder blend
• 1 Tsp smoked paprika
• 2 (14- oz) BPA free cans fire roasted diced tomatoes
• 1 cup low-sodium chicken broth

OPTIONAL TOPPINGS: Sliced green onions, shredded cheddar, chopped avocado, fresh cilantro

INSTRUCTIONS:

1. In a large Dutch oven on medium, heat 2 tbsp oil. Add onion, carrot, celery and 1⁄4 tsp each salt and pepper; cook, stirring occasionally, until tender, about 6 minutes. Stir in jalapeño and garlic; sauté 2 minutes. Add remaining 1 tbsp oil, squash and 1⁄2 tsp each salt and pepper; cook, stirring, 1 minute.

2. Add beef (or cauliflower for veggie), cumin, oregano, chile powder, paprika and remaining 1⁄2 tsp salt; cook, stirring to combine and break up meat until beef is cooked through, 5 to 6 minutes. Pour in tomatoes and broth. Increase heat to medium-high; bring to a boil, scraping up any browned bits from the bottom. Reduce heat to low, cover and simmer 20 minutes, stirring once or twice.

3. Garnish with optional toppings of choice. Or let chili cool then cover and refrigerate for up to 3 day