A chili/chilly-weather recipe to keep you warm! Enjoy with Broccoli-Cheddar Cornbread!
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Yield: 10 – 12 servings
Ingredients
3 teaspoons olive oil
1 pound ground *sweet Italian sausage or sausage with casings removed (*substitute lean ground turkey for a low fat alternative)
1 medium onion, diced
3 cloves garlic, minced
4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 tablespoons tomato paste
Kosher salt
2 lb. butternut squash, peeled, seeded and cut into 1/2-inch cubes (look for already peeled and cut butternut squash in produce department for a short cut)
1 red bell pepper, seeded and chopped
2 (14.5-oz.) cans diced fire-roasted tomatoes
2 (15.5-oz.) cans black beans, drained and rinsed
4 cups low sodium chicken stock
1/4 cup chia seeds
Freshly ground black pepper
1 to 2 tablespoons apple cider vinegar
Directions
Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the sausage and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push sausage to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the onions start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, red pepper, tomatoes and 4 cups chicken stock, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, about 45 minutes.
Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar.
To serve chili, top with cilantro leaves, shredded cheese, jalapenos, chopped green onion and/or sour cream if desired.