Butternut Chili

  

INGREDIENTS    Doctor Yum

1 tablespoon coconut oil (or other cooking fat)

2 onions, chopped

3 carrots, chopped

4 cloves garlic, minced

½ pint mushrooms, diced

32 ounces broth (chicken or vegetable)

1 15 ounce can diced tomatoes

1¼ pound butternut squash, peeled and cubed (I'm going to try an actual pumpkin)

2 tablespoon paprika

1 teaspoon chili powder

½ teaspoon ground turmeric

2 teaspoon ground cumin

1 teaspoon flax meal

1 teaspoon salt

1 pound turkey, lean ground (can sub other ground meat or 16 ounces grated tempeh)

2- 15 ounce cans beans (favorite kind)

2 cups spinach, chopped

METHOD

Heat 1 tablespoon olive oil in a large soup pot, and cook onions until soft about 1-2 minutes, add carrots, then garlic and mushrooms and cook until veggies are softened. Add chicken broth and diced tomato with juices. Cut largest butternut squash pieces smaller, making it faster to cook through. Add butternut squash, spices, flax meal, and salt. Bring to a boil. Cover and simmer about 30 minutes. While chili is simmering, heat 1 tablespoon olive oil in skillet on medium. Cook turkey until almost brown and cooked though. Turn off heat and set aside. When butternut squash is softened use the back of a spoon in the chili to mash the cubes until broken apart. At this point squash should be dissolved and incorporated into the broth. Add turkey and simmer 5 minutes. Add beans and spinach and cook until beans heated through, about 3-5 minutes.

12/8/18 I'm going to roast a pumpkin instead of a squash. Cut open the pumpkin, cut off the skin and scoop out the seeds. Chop the pumpkin into 1 inch chunks, then coat with olive oil, garlic powder, salt and pepper. Roast 20-30min