Autumn Squash Chili

Autumn is my favorite season for cooking.  The smells, the flavors, the ingredients.  I could spend hours in the kitchen.  But I’m also a mom of three crazy, busy kids and truthfully, I don’t have time for that.  So I drag out my crockpot at least once a week for some easy, delicious meals.  Like this autumn squash chili.

This one is a new favorite.  Hands down, perfect for fall.  Perfect for when the weather starts to change and we begin to miss summer a little but then a bite of a delicious seasonal stew or chili reminds us we’re right where we need to be.

A few hidden fall flavors in here make for a delicious, hearty stew perfect for this season.  And you can find squash in abundance this time of year.  Acorn squash would be a good substitute if butternut isn’t available.

I hope you enjoy as much as we did.  Mom tip:  mash up the butternut squash before serving to the kiddos in case their picky like mine are.  They’ll be clueless that they’re eating vegetables!

Ingredients:  

1 can fire roasted tomatoes

1 lb lean ground turkey

1 c butternut squash, cubed (can use frozen but if so, don’t add until the last 30 minutes)

1/2 can pumpkin puree

1 can pinto beans (black beans or kidney beans would work fine as well)

1/2 c organic vegetable broth

1/4 c diced yellow onion

2 tbsp chili powder, divided

1 tsp cumin

Sea salt & black pepper to taste

Directions:  

Brown turkey in a skillet.  Season with a tbsp chili powder and sea salt/black pepper.

In a large crockpot add turkey and remaining ingredients.  Stir well.  Set on low 6-8 hours.
Serve and enjoy!

Makes 4-6 servings.