Butternut Squash & Chicken Sausage Chili

🧂 Ingredients

• 1 tbsp coconut oil
• 1 cup diced sweet onion
• 3 large cloves garlic

  minced
• 1 cup water
• 4 links fully cooked organic chicken sausage

  such as Aidelles
• 2 cups butternut squash or pumpkin

  peeled and cubed*
• 1 28oz can pink beans
• 1 cup squash or pumpkin puree

  canned or fresh
• 1 tsp dried oregano
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ - ½ tsp chipotle chili powder

  optional
• ½ cup cilantro leaves

  plus extra for serving

Instructions

• 1 1.Using a deep stock pot, heat the oil and the onion. Stir frequently to avoid
  burning. The onions will become translucent and it will begin to smell good,
  this process should take 5 minutes. Add the garlic, water, and squash puree and
  continue to cook for a few minutes longer, stirring to combine everything well.
• 2 Remove the sausage from its casing and crumble into chunks with your hands, add
  to pot.
• 3 Add the remaining ingredients, stir to mix. Let it simmer at medium heat for 5
  minutes. If, there is not enough liquid, add water little by little until there
  is enough to just cover everything. The squash will give off some water as it
  cooks so don't add to much at the beginning, you can always add more.
• 4 4.Lower the heat to Low (do not cover), and let it simmer until the squash
  /pumpkin is tender and the sauce thickens (about 45 minutes). If the sauce does
  not thicken enough, simmer longer.
• 5 Taste and adjust the salt and heat to taste.
• 6 Garnish with chopped cilantro and avocado.

Nutrition Info