TWH's Crock Pot Butternut Squash & Coconut Chili
What better time of the year to make chili than in the fall with such a plentiful bounty of squash available. Our family loves chili and we also love squash especially butternut. Coconut is a favorite too so why not combine them together and create a different version of the classic chili. This recipe is vegetarian except for the chicken bone broth but you can easily adapt by using vegetable broth. I like to use the bone broth to add the healthy benefits of collagen which is so good for your body's connective tissue, skin, hair, nails and your digestive gut health. Chicken or meat of your choice can be added to this recipie if desired along with the other ingredients.
This recipe is such a time saver & so easy using your crock pot aka slow cooker. I've doubled the recipe here so you can have plenty for luches & dinners during the week. This chili can easily be frozen in mason jars for a quick grab & go meal on the run.
We love to spice our chili up at our house and I suggest you experiment with a variety of spices. Better yet engage your family to create different combinations of their favorite spices and your chili masterpiece can become a family affair;-)
Cooking can be easy & fun as well as creative. It's your masterpiece so go for it!
Ingredients*
3 tablespoons virgin coconut oil
2 medium yellow onions finely chopped
4-6 minced garlic cloves
2 cups chopped celrey
2 cups chopped carrots
4+ cups peeled & chopped butternut squash
2 15 oz cans rinsed & drained garbanzo beans**
2 15 oz cans rinsed & drained black beans
Optional 2 lbs cut or ground meat of your choice
1 13.5 can coconut milk
1 24 oz jar strained tomatoes or if preferred stewed, pureed or freshly chopped tomatoes
32 oz chicken bone broth or vegtable broth for vegetarian version
2 tablespoons ground cumin
2 teaspoons turmeric
2 teaspoons chili powder
1/4+ cinnamon
Crushed red pepper flakes as desired
Salt to taste
Black pepper to taste (helps your body absorb the nutrients in turmeric)
1 seeded & minced jalapeno
*Please use organic ingredients as available
**Check that cans are labeled non 'BPA lining'
Note
Delicious served over a bed of cooked rice or quinoa for heartier appetites.
Garnishes
Shredded/sliced unsweetened coconut (fresh or dehyrated)
Sliced/cubed avocado
Chopped fresh cilantro or chives
Dash of chili or cayenne powder for the spicy lovers
Preparation
Place all the ingredients into your crockpot and cook on high for 4-5 hours being careful not to overcook the squash so it's not mushy.
Add your choice of garnishes and enjoy!
