Chicken butternut squash fall chili

Nov 5 2020

6 hours

Serves 6-8

I love chili when the weather changes and gets colder. I usually go for the classics on the blog but thought I should change it up a bit today....

Ingredients

1lb of ground chicken
1/2 butternut squash, peeled and cut into small cubes
1 can of trio beans, drained
1 can of pinto beans, drained
1 can of kidney beans, drained
2 carrots, peeled and chopped
2 celery stalks, chopped
1 shallot, chopped
2-3 cups of organic tomato soup
Chili spices: 1 tbsp of chili powder, 1 tsp of ground cumin, 1tsp of salt, 1/2 tsp of garlic powder, 1/4 tp of cayenne
Toppings: avocado, sour cream, cheese, corn muffins

Cook the chicken for 5-7 minutes in a pan until golden brown.

Add the all the ingredients to the slow cooker, stir and cook on low for 6 hours. Taste and adapt the seasoning.

I always make extra and freeze some for another time.

I think this is going to be delicious with these corn muffins I just baked!

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