Slow-Cooked & Gluten-Free Butternut Squash Chili
Author: Sarah Kay Hoffman
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4-6
- ½ small red onion, chopped
- 4 cloves garlic, minced
- 2 x 14.5 oz cans of tomatoes (I get the no-salt added ones)
- 4 cups butternut squash, cubed
- 1 can black beans, rinsed and drained (I also get these with no-salt added, making sure to rinse and drain them)
- 1.5 pounds beef, cubed
- 1 bay leaf
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tbsp oregano
- ½ tsp sea salt
- ⅛ tsp cayenne pepper
- ½ tsp cinnamon
- ½ tsp nutmeg
- pepper sprinkles
- 2 cups water
- Cut up all vegetables and make sure your meat is not frozen.
- Place the vegetables and beans in the bottom of the slow cooker.
- Add the beef, spices, seasonings and water.
- Cover and cook on low for 7-8 hours.
- Taste. Adjust any seasonings.
Optional (to serve at the end with): Coconut Yogurt (the thicker the better), avocado, fresh basil leaves, and/or fresh cilantro leaves.
Recipe by A Gutsy Girl® at https://agutsygirl.com/2012/02/02/slow-cooked-gluten-free-butternut-squash-chili/
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