I'm so excited now that it's fall because it means we can finally enjoy those fall meals! There's something comforting about savoring warm dishes that perfectly capture the crispness of the colder weather.. Speaking of fall food chili definitely takes the crown as one of the ultimate classics.
Just picturing a piping bowl filled with seasoned ground meat and an assortment of vibrant veggies brings me pure joy. The wonderful aroma that fills my kitchen as it slowly simmers, on the stove is enough to make my taste buds tingle in anticipation. Each spoonful is bursting with a blend of flavors and spices creating a symphony for my palate. Ok enough, you can tell I like cold weather food!! So let's get after it - here's my take on chili, with butternut squash replacing beans (I'm just not a fan), and bison instead of beef (more easily digested). Enjoy!
INGREDIENTS
1 lb bison
1 lb cubed butternuts squash
2 cans of diced tomatoes (I used chipotle flavored)
2 oz diced fresh Jalapenos (we like it spicy)
1 tbsp garlic
1/4 cup green onions
1/4 cup cilantro
2 tbsp olive oil
2 tbsp cumin
1 tbsp chipotle chili powder
Optional
Spinach and kale blend
METHOD
Peel butternut squash and cut into similar sized cubes
Pour 1 tbsp olive oil into pot
On medium high heat, brown the bison (about 5-10 mins)
Remove the bison from the pot keeping any juices
Add garlic, jalapenos, green onions and cilantro and cook until garlic is fragrant
Add cubed butternut squash and cook on medium heat until tender (about 15-20 ins)
Add the bison back to the pot
Add diced tomatoes, cumin and chili powder
Combine all ingredients
Increase heat to medium high and simmer for 5-10 minutes
OPTIONAL
To increase the micronutrients of this chili, I added a blend of spinach and kale (high in vitamins C and K)
You can serve as is, or if you like cheese or sour cream on your chili, add a dollop. A lower calorie option here is plain Greek yogurt!
NUTRITION
Calories - 359
Fat - 16.3g
Carbs - 24.7g
Protein - 27.2g