I’ve decided to give up pasta and bread, which has made me start craving my chili. I make butternut squash chili and turkey chili a lot in the winter, but it’s such a good, filling gluten-free dinner I may start making it in the spring, too.
This is the butternut squash recipe, but if you can’t get butternut squash you can use 2 to 3 chopped zuchinni.
Easy Butternut Squash Chili
½ large onion, finely chopped
3 cloves of garlic, crushed
1 can Trader Joe’s Roasted Tomatoes with Green Chile (or 1 4-ounce can of diced green chile and one can roasted tomatoes)
24 ounces butternut squash in cubes
12 ounces spinach
3 cans black beans
Saute the onion and garlic in a tablespoon of olive oil. Once the onions are soft add the tomatoes (or the tomatoes and green chile) and butternut squash. Cook until butternut squash is slightly soft. Add spinach and cook until wilted. Add beans and cook together for at least an hour. I usually transfer to a slow cooker for at least 4 hours. Add salt and pepper to taste. If you like more spice, add ½ teaspoon chili powder. Serve on its own or with shredded sharp cheddar cheese.
Turkey and Black Bean Chili
1 pound ground turkey
3 cloves of garlic, crushed
1/2 a large onion, finely chopped
1 can roasted tomatoes
3 cans of black beans
1 teaspoon to a tablespoon of brown sugar
salt, pepper, and chili powder to taste
Saute the onion and garlic in a tablespoon of olive oil. Once the onions are soft add the tomatoes. Remove from the pan. Add ground turkey to the pan and cook until browned. Transfer the turkey to a slow cooker and add the garlic, onion, and tomato mixture and 3 cans of black beans. Add chili powder and brown sugar to taste and let cook for 4 to 6 hours. Once it’s done add salt and pepper to taste. If you don’t have a slow cooker, cook monitored on the stove top on low. You can add shredded sharp cheddar or jack cheese or diced onions.
