Chicken Butternut Squash Chili

Step 1

Preheat the oven to 400 degrees F.

Step 2

Toss the butternut squash with 1 Tbsp of olive oil. Place on a baking sheet lined with parchment paper and roast at 400 degrees F for about 25 minutes.

Step 3

In a large pot, heat olive oil over medium heat. Add the onion and cook until fragrant. Next, add the garlic powder, chili powder, cumin, cinnamon, and oregano.

Step 4

Add the ground chicken to the pot and sprinkle with a pinch of sea salt. Cook, breaking it into smaller pieces.

Step 5

When cooked through add the bell peppers, tomato sauce, diced tomatoes, and broth. Stir and bring

Step 6

to a simmer for about 20 minutes.

Step 7

Add the black beans, kidney beans and the butternut squash. Bring the chili back to a simmer and cover for 10-15 minutes.

Step 8

Remove from heat and add salt and

Step 9

pepper.

Step 10

Serve and enjoy.

Step 11

If serving at a later date, cover and store in the fridge or place in a freezer zipper top storage bag once cooled.