Puerto Rican Chili

🧂 Ingredients

• 1 tbsp olive or avocado oil
• 1 cup diced sweet onion
• 3 large cloves garlic

  minced
• ¼ cup water
• 4 links fully cooked chicken sausage

  such as Aidelles or Al Fresco
• 2 cups butternut squash or pumpkin

  peeled and cubed*
• 1 28oz can pink beans
• 1 ½ cup tomato sauce
• 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 about 5 minutes.  Add the garlic and water, continue to
  cook for a few minutes longer being careful not to let the garlic brown or burn.
• 2 Remove the sausage from its casing and crumble into chunks with your hands, add
  to the onions.
• 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.
• 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, avocado and any other chili toppings you like
  such as sour cream, onions and shredded cheddar.

Nutrition Info