Its officially fall time and time to make some great chili. As always I need to make it a little different so this is my white version using a squash base instead of tomato. An easy slow cooker meal that is put together in the morning and have ready when you get home.
Ingredients:
1 Pound Ground Chicken Breast
1/2 Tomato Sauce
3 Cups Cubed Butter Nut Squash
1/2 Large Diced Onion
1 Green Pepper Diced
3 tspn Chili Powder
2 tspn Cinnamon
2 tspn Paprika
1 tspn Garlic powder
1 tspn Nutmeg
Salt and Pepper
1 Cup Chicken Broth
1 Can Red Beans Rinsed and Drained
1 Can White Beans Rinsed and Drained
2 Tbs Brown Sugar
First thing is to sauté onion and pepper with some salt and pepper. Place the mix into slow cooked. Next, place meat in same pan and brown along with tomato sauce, garlic powder and a little more salt and pepper. Drain meat slightly and place in slow cook. Then, add cubed squash to hot pan and lightly cook for a few minutes and place in the slow cooker. Add both can of beans. Now its time to add the nutmeg, cinnamon, chili powder, paprika and sugar. Stir well and add broth. Turn slow cooker on low and cook for about 10 hours. You may want to remove slow cooker lid for last hour if you prefer your chili more thick and less liquid. I serve with some Greek yogurt on top but cheese and sour cream are always fun.
Guilt Free Foodie Cutie 