Butternut Squash Hatch Chili Chili
The slightly cooler weather has me craving chili! And with squash in season, I decided to add butternut squash to the classic take on chili. Easy to take the cubed butternut squash and eat as a veggie side for dinner, mash it onto a salad or sandwich with avocado and turkey, or have it for breakfast with oatmeal or yogurt. Because this recipe will whip you up a large batch, it easily feeds the family and freezes well for those on the go!
-Angela of WholeHealthHabits
To cook butternut squash:
Give it a good rinse, and stick the whole thing in the oven at 350 and cook 1 to 1.5 hours, depending on thickness of butternut squash. Once cooled, cut squash in half, scoop out seeds, and cube the squash, without the peel.
1 can red kidney beans
1 can white kidney benas
1 can black beans (or any variety of beans of your choosing- I wanted mine to look colorful!)
3 cups hatch chili (available frozen or canned)
1 head of garlic
1 butternut squash, cubed
1 can tomato sauce or your favorite salsa
1 cup water
2 packets of chili seasoning or make your own below:
1 tbl chili powder
1 tbl cumin
1 tbl salt
1 tbl pepper
1 tbl paprika
1 tbl oregano
In a large pot, saute onion with garlic until cooked through, add the rest of your ingredients and simmer on low for 1 hour stirring occasionally, or stick it in the crock pot!