Butternut Squash and Coconut Chili
About Me
Samantha McConnell
Date
Apr 22, 2021
Categories
Uncategorized
Content
About Me
Butternut Squash and Coconut Chili
Our family loves chili and we also love squash especially butternut squash. Coconut is a favorite too so why not combine them together and create a different version of the classic chili. This recipe can easily be adapted for vegetarians or for meat lovers. The meat of your choice can be added if desired along with the other ingredients. If I'm choosing a vegetarian version, I still like to use chicken bone broth to add all of the healthy benefits of collagen which is so good for your body's connective tissue, skin, hair and nails but vegetable broth is great if you want to keep it vegan.
This recipe is such a time saver and so easy using your crock pot or you can cook it quicker in your Instant Pot. Depending on your time either one works great. You can cook it on the stove too which I sometimes do to control the length of time the veggies cook so they aren't too soft if you like more texture. The leftover chili is great for lunches & dinners during your busy week. We store ours in mason jars with airtight lids and they can easily be frozen for a quick grab and go meal on the run.
We love to spice our chili up at our house! Invite your family or guests to add their own spin with their favorite spices and this can become a chili spice and seasoning cook-off!
Cooking doesn't have to be complicated! It's can be easy, yummy, healthy and fun! Be creative with your spices and go for it!
Butternut Squash and Coconut Chili
Crockpot version
Prep: 10-15 minutes
Cook Time: 4-6 hours high heat or 8 hours low
Servings: 6-8
Ingredients:
*Note: Check that your cans are labeled non 'BPA lining'
2 Tablespoons virgin coconut oil
1 medium yellow onion finely chopped
3-4 minced garlic cloves
1 medium jalapeno seeded & minced
1 cup chopped celery
1 cup chopped carrots
4+ cups peeled & chopped butternut squash
1 15 oz can rinsed and drained garbanzo or great northern beans
1 15 oz can rinsed and drained black beans
1-2 lbs chicken breasts/thighs or meat of choice (omit if going vegan and add another can of beans)
1 13.5 can whole coconut milk
1 24 oz jar/can strained, pureed or crushed tomatoes
16 oz chicken/bone broth or vegetable broth for vegetarian version
2 teaspoons ground cumin
1 teaspoon turmeric
1 Tablespoon chili powder
1/4+ teaspoon cinnamon
Salt to taste
Black pepper to taste (helps your body absorb the nutrients in turmeric)
Delicious Served Over:
Zoodles
Spaghetti squash
Rice
Cauliflower Rice
Polenta
Garnishes
Shredded/sliced unsweetened coconut (fresh or dehydrated)
Sliced/cubed avocado
Chopped fresh cilantro or chives
Dash of chili, cayenne powder or red pepper flakes for spicy lovers<3
Preparation
Place all the ingredients into your crockpot and cook on high for 4-5 hours. Check in 2.5+ hours to avoid overcooking the veggies so they're not to mushy. Shred chicken and serve.
Add your favorite garnishes and enjoy!
Garnish Variations
Avocados and Cilantro Always Winners!
Freshly Squeezed Lime Juice Is Delicious!
100% Goat Cheese Is A Tasty Treat!
Bon Appétit❣️
Living a healthy life is not complicated!
In fact it can be really simple and fun too!
I invite you to check out my latest cookbook❤️
SIMPLE & DELICIOUS SNACKS THAT LOVE YOU BACK!
❤️ How to solve what to choose to eat in a rush and on the go with no time to prepare.
❤️ Easy, tasty and healthy snacks that are good for you, that you can love and they can love you back because they are guilt free and they can help you feel well.
❤️ Divided into 3 sections based on time
💫No Time
💫A Little Bit of of Time
💫A Little Bit More Time For Prep
You can simply and quickly have delicious and nutritious snacks on hand even during your busiest days😋
Every day is a gift to treasure, enjoy and for you to be thriving with health💫
The Greatest Wealth Is Health...
~Ralph Waldo Emerson
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Samantha McConnell
About Me
My passion about health started in my teens when I first hand saw the effects of how illness can wreck havoc in a family growing up with parents who had serious health issues. I too struggled with losing weight & developed an eating disorder that I was able to heal by educating myself on healthier habits. It’s amazing what our bodies can do when we learn to take care of them like God intended. These experiences & challenges fueled my passion to be a life long student in pursuit of learning how to create healthier lifestyles where one can thrive at their optimal best. As a mother of 3 children & a wife of a traveling husband, I quickly learned how to implement healthy habits on the go so that I could be my healthy best for my family. This has evolved into my health coaching business Thriving With Health where I coach people to integrate simple & fun healthy 'bites’ throughout their day even on their most busiest & challenging ones. You are never too busy to take care of your health & I can show you how. Everyone has busy lifestyles and living at their optimum best is not only doable but can be fun as well!
