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Healthy Chili: Butternut Squash Crockpot Chili
1- 2 Tablespoon Olive Oil 5 Boneless, Skinless Chicken Thighs 5 Italian Turkey Sausage Links 1 28 oz. can diced tomatoes 1 15 oz. can chickpeas, rinsed and drained 1 8 oz. can tomato sauce 2 cups peeled, seeded, and cubed butternut squash 1 medium onion, chopped 1 cup chicken broth 2 Tbsp. chili powder 1 Tsp. Ground Cumin 2 cloves garlic, minced 1 head of Escarole, rinsed and chopped Brown thighs and sausage in olive oil. Salt and pepper thighs before browning if you wish. Remove meat to plate and deglaze pan with ½ cup chicken broth. Pour liquid from deglazing into crock pot. Add second ½ cup chicken broth, tomatoes, sauce, chickpeas, onion, garlic,spices and stir. Add Butternut Squash, meat and toss to coat. Cover and cook on low for 8 hours or on high for 4 hours. Remove sausage and cut into bite size pieces. Return to Crockpot with chopped escarole. Stir in escarole and cook until wilted, approximately half hour. Ladle into soup bowls and serve with whole grain bread or over brown rice. 7 Responses “Healthy Chili: Butternut Squash Crockpot Chili”Trackbacks/Pingbacks
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The stew looks hearty and simple. I was just at SippitySup and thought I would stop by for a visit. Great site, I will be back.
So good!!!
Tis the season for butternut squash and it is so easy. Definitely brown the sausage and thighs, takes a few minutes but well worth it. This is a fabulous alternative to traditional chili…much healthier. Make it and freeze it for the best comfort food when it’s snowing! My friends and neighbors raved about this.
I made this for a football party with a gang of hearty men. They LOVED it. It’s very good. I will absolutely make it again!
That’s so great to hear. Thank you for sharing.