No tomatoes! No beans! Can I even call this chili?!
Yep. Yep, I can.
Why? Because it has allll the flavors of chili and more. Annnnd because of the way that I cooked the butternut squash – it even has a “bean”-like texture, you know, if you use your imagination a little bit. Why make chili without beans? Some folks just don’t tolerate them well – and they’re also not paleo-friendly. (If you prefer beans in chili, try my white chicken chili or kidney bean chili).
So how does my butternut squash end up with a “bean-ish” texture? Because I cook it over low heat until it’s just tender but still has some give to it. It shouldn’t turn to mush in your mouth – it should add a nice texture to this meaty chili.
“This chili is AMAZING!! I did not change anything! (Other than doubling the recipe) Anyone that I have ever served it to LOVES it!”Marcy
Let’s talk about flavor because that matters when it comes to a good chili. It’s got a kick to it – thanks to the serrano peppers. It’s spicy, slightly sweet thanks to the squash, chipotle-y, and even a little smoky.
What is the best way to eat this chili? While wearing your pajamas, sitting on your cozy couch under a warm fuzzy blanket. This is basically a requirement for eating chili, right? Right.
Grab a bowl and join me on the couch. Let’s eat some chili together 🙂
- 2 tablespoon coconut oil
- 1 large onion diced
- 6 cloves garlic minced
- 2 serrano peppers minced
- 2 pounds ground turkey
- 2 pounds butternut squash chopped
- 5 teaspoons chili powder
- 1 teaspoon chipotle powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne
- 3 cups broth
- Cilantro optional
- Melt the coconut oil in dutch oven or heavy pot over medium heat.
- Add the onion, garlic, serrano peppers, and ground meat and cook for 15 minutes, or until mostly browned.
- Add the spices, mix well, then add the butternut squash and broth.
- Reduce the heat to low for 18-20 minutes, or until the squash has softened but is still slightly crisp.
- For a thicker chili, remove 1 cup of of the cooked butternut from the pot and place in a blender along with some liquid from the pot. Blend until smooth, then put back into the pot.
- Garnish with cilantro, then serve.