Butternut Squash Chili

Ingredients

• 1 small butternut squash, peeled, de-seeded, diced
• 16 oz. crushed tomatoes or tomato puree
• 16 oz water
• 5 carrots
• 2 medium yellow onions
• 1 jalepeno
• 1 pound protein: Beyond Meat crumble or ground turkey + 2 tsp Worcestershire sauce* (or 1 can pinto+1 can black beans drained)
• 1 TBS Trader Joes or other Taco Seasoning blend
• 1/4 tsp smoked paprika
• 1/2 tsp garlic powder
• 3 tsp sea salt

Instructions

1. Chop onions and saute in oil over medium heat for about 8 minutes or until translucent. While onions are cooking, chop carrots and dice butternut squash into cubes around 1" wide or smaller.
2. Once the onions are mostly cooked, add the ground turkey.
3. When I first add the turkey to the pot I drizzle the Worcestershire sauce on top along with plenty of salt and pepper to help season the turkey. Use spatula to stir. Cook and Stir for about 6 minutes until the turkey is crumbled and the pink is gone. [if you are using beans, skip this step and add the cans of drained beans once the pot is down to a simmer]
4. While the turkey is cooking mince the Jalepeno ( I removed most of the seeds, just depends on your preference of heat).
5. Add the jalepeno, carrots, butternut to pot and stir.
6. Add all remaining ingredients to the pot. Bring to a boil, then immediately reduce to simmer. Simmer for about 30 minutes or until all the veggies are cooked.
7. Serve warm with shredded cheese and cornbread!

https://goodlifeorganics.org/butternut-squash-chili/