Butternut Squash Chili Recipe

Fall is officially here, which means cozy meals are a necessary part of enjoying the season.

This Recipe is easy, quick, and super nutrient-dense, packed with protein, complex carbs and fiber, and healthy fats to keep you satiated. And best of all, the ingredients are great for balancing your blood sugar and hormones.

Meals rich in broth like this one nourish the spleen and adrenals according to Traditional Chinese Medicine, organs responsible for our digestion and creating our sex hormones. Weak adrenals will prioritize making cortisol instead of DHEA, progesterone, FSH, and estrogen. This recipe is made with hormone wellness in mind, focusing on the benefits of butternut squash, beans, turkey, kale, turmeric, and bone broth to be both nourishing and comforting. I hope you enjoy!

Ingredients:

• 2 lbs of lean ground beef or turkey (I used 93% lean ground turkey)

• 1/2 onion

• 4 garlic cloves

• 2 cans of black beans (drained)

• 12 oz of chopped butternut squash (about 1/2 a squash)

• 1 bunch of kale (I used a 12oz bag of Trader Joe's dinosaur kale)

• 1 24oz can of crushed tomatoes

• 2 16oz containers of beef bone broth (I used Kettle & Fire for extra protein)

• 1 tbsp of parsley

• 1 tbsp of oregano

• 1 tbsp of garlic powder

• 1 tbsp of turmeric (for anti-inflammatory benefits! ;) )

• 1/2 tbsp of black pepper

• 1 bay leaf

• 1 tbsp of olive oil or spray

• salt to taste

Preparation:

1. Bring your pot to low heat

2. Chop your onion

3. Mince your garlic

4. Once your pan is warmed, add onions and stir (add a splash of water to let it sweat)

5. Once onions have cooked down (3-5 minutes), add the minced garlic

6. Drain your cans of beans

7. Bring your pot to medium heat

8. Add the beans to the pot

9. Add the ground meat to the pot

10. Stir and break up the meat, and let it cook until meet is brown (about 10 minutes)

11. Once the meat it browned, add the squash, crushed tomatoes, and broth. Stir and now bring the pot to high heat until it boils.

12. Add your seasonings

13. Once pot is boiling, cover with a lid and bring it down to a simmer

14. Cook on low for 20-25 minutes (check squash consistency ad 20 minutes; oven temps may vary)

15. Once the squash is cooked through, turn off the stove, add in your bunch of kale, and stir. Cover the pot for 5 minutes with the stove still off.

16. Serve the chili with your favorite garnishes (Greek yogurt, cheese, lime wedge, avocado slices -- whatever you want!)

17. Enjoy! <3

Nutritional Info:

Yields about 8 servings

• 240 calories

• 21.5g protein

• 20g carbs

• 5g fiber

• 7.5g fat