Butternut Squash Chili

This one is SO easy. I batch-cook this to have a few extra freezer meals, then there is literally little to no prep required afterwards to pull this one off. Just add some whole grain cornbread muffins or Fritos (my husband's favorite treat!) for a comforting dish when the weather is cold.

Butternut Squash Chili

Crockpot   /   Freezer Friendly   /   Batch-Cooking   /   Gluten-Free

Prep Time: 20 min / Cook Time: 3-6 hours (in crockpot)

Makes: 6-8 servings

Ingredients:

• 2 Tablespoons olive oil

• 1 onion, diced

• 2 garlic cloves, crushed and minced

• 1 pound ground turkey breast or grass-fed beef

• 1 pound butternut squash – peeled, seeded, and cut into ½ - 1” cubes

• 1 can (4.5 oz) chopped green chiles

• 2 cans (14.5 oz each) diced tomatoes (preferably organic)

• 1 can (8 oz) tomato sauce (preferably organic)

• 1 can (15 oz) kidney beans

• 1 can (15 oz) black beans

• 1 Tablespoon chili powder

• 1 Tablespoon ground cumin

• 1 Tablespoon garlic salt

• ½ cup beef stock (preferably organic)

 Instructions:

1. Heat oil in a large saute pan over medium-high heat. Add onion and garlic. Cook until onion becomes translucent and fragrant, or about 3 minutes. Add turkey and cook, breaking up meat with the side of a spoon, until meat is cooked through. Transfer browned meat, onion, and garlic into a large pot or crockpot.

2. Add remaining ingredients to large pot/Crockpot. Cook on low heat for 4-6 hours or on high for 2-3 hours. Keep warm until serving.

3. Spoon into a bowl or over cooked hot dogs for "chili dogs." Serve immediately. Top with Greek yogurt, sliced green onions, and shredded sharp cheddar.

To Batch-Cook This Recipe for Freezer Meals:

1. Decide how many batches you will make. Verify you have enough of each ingredient for that number of batches (i.e. 1 pound ground turkey per batch).

2. Label one gallon-sized Ziplock for each batch with name, date, and cooking instructions. Open bag with zipper folded out so it will stand upright on its own.

3. Cook onions, garlic, and turkey as directed above. Let cool, then transfer divided portion into each Ziplock. Follow with adding the remaining ingredients to each Ziplock (1 can chiles per Ziplock). Do this in an assembly line, adding each of the listed ingredient amounts to each bag you are making. Then, move on down the list until all ingredients have been addedto each bag.

4. Remove as much air as possible from bag and seal. Freeze Ziplock(s) lying flat for up to three months.

5. To thaw, remove from freezer at least 24 hours prior to serving. Allow to thaw in the refrigerator, then transfer to cooking pot or Crockpot.

Instant Pot Instructions:

Using the saute function, heat the oil and onions until translucent then add the turkey or beef until browned. Add the other ingredients and cook on high pressure for 22 minutes then use quick release.