Butternut Squash Chili

Written by: James EllisI got invited to a Friendsgiving chili cookoff this past holiday and tried to do something that was unique enough to stand out, but that still had that comfort food feeling that makes us feel warm when it’s cold outside (cold enough, anyway). This macro-friendly chili is highly customizable and can be modified using other meats or veggies as you see fit!Ingredients:

1. 2 lbs Chicken Thighs
2. 1 whole Butternut Squash, diced (about 3 cups)
3. 2 15.5oz cans of Garbanzo Beans
4. 2 14.5oz cans of diced Tomatoes
5. 2 4oz cans of Green Chiles
6. 2 Bell Peppers, diced
7. 6 oz Aged Cheddar Cheese
8. 2 tsp cumin
9. 1 tsp each of Smoked Paprika, Chili Powder, & Cayenne Pepper
10. Salt, Pepper, other seasonings to taste

Directions:- As with most Crockpot recipes, this one’s fairly simple. Drain the canned beans and vegetables and dump them in, along with the chicken thighs.- Unless you purchase the squash pre-cut, you’ll have to put a little work in to chop it up into manageable chunks, but it’ll basically melt into the chili anyway, so you don’t have to be too strict about it. Throw in the seasoning and remaining ingredients, set to “low” for 8-10+ hours, and enjoy! Personally, I like to let it simmer for a couple days, stirring occasionally to really thicken it up and bring out all the flavors, but it’s not necessary.Makes 6 Servings: 530 Calories Each