Butternut Squash and Chorizo Chili

Butternut Squash and Chorizo Chili

A quick and easy fall chili with large chunks of butternut squash, chorizo sausage, and beans.

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ingredients

• 1 tablespoon oil
• 1 pound fresh chorizo (or ground turkey, or ground chicken)
• 1 onion, diced
• 1 bell pepper, diced (optional)
• 4 cloves garlic, chopped
• 2 chipotle chiles in adobo, chopped (or 1 tablespoon chipotle chili powder)
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon cinnamon (optional)
• 2 cups chicken broth (or vegetable broth)
• 4 cups butternut squash, cut into 1 inch cubes
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can white kidney beans, drained and rinsed
• 1 teaspoon oregano
• salt and pepper to taste

directions

1. Heat the oil in a large saucepan over medium-high heat, add the sausage, onion, and pepper, and cook, breaking the sausage apart as it cooks.
2. Add the garlic, chipotle chilies in adobo, cumin, paprika, and cinnamon, mix, and cook until fragrant, about a minute.
3. Add the broth, butternut squash, tomatoes, beans, and oregano, bring to a boil, reduce the heat and simmer until the butternut squash is tender, about 15 minutes.
4. Season with salt and pepper to taste and enjoy!

Nutrition Facts: Calories 503, Fat 25g (Saturated 8.8g, Trans 0), Cholesterol 55mg, Sodium 1529mg, Carbs 53g (Fiber 12g, Sugars 13g), Protein 32g

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