Within the last year, my tastebuds have changed. And when I say changed, I mean they’ve started breathing fire… I love EVERYTHING spicy! I know that not everyone has this love for spiciness like me, but I’m so glad John does! So, that being said, today’s recipe is on the flaming hot side of spicy… You have been warned. 😉. Adjust your spicy level accordingly.
Roasted Butternut Squash Chicken Chili
what you need:
1.5-2# ground chicken
3 cups butternut squash, diced
4 Roma tomatoes, diced (or 1 can diced tomatoes)
((I also threw in the crock some leftover spaghetti sauce, about 1 cup))
1 medium red onion, diced
6-8 cups bone broth (I just filled the crock halfway)
5 cloves garlic, smashed and minced
1/4 cup fresh cilantro, chopped
Add the following per your taste:
Frank’s red hot (I did 10 dashes)
red pepper flakes (2 TBS)
chipotle powder (2 TBS)
cumin (2 TBS, plus extra for squash)
oregano (1 TBS, plus extra for squash)
salt (1/2 TBS, plus extra for squash)
pepper (1 TBS, plus extra for squash)
what to do:
1. Preheat oven to 400 degrees F. Toss squash around in oil or fat (I used bacon fat), oregano, salt, and pepper and place on a parchment lined baking sheet. Bake for 10-15 min, then flip, continue baking for 10-15 more minutes or until edges are crispy.
2. While the squash is roasting, warm up a large skillet. Put 2 TBS fat of choice, garlic, and onions. Let this cook on medium heat until you can smell the garlic getting fragrant.
3. Add the ground meat to the skillet and brown the meat.
4. Add bone broth, tomatoes, cilantro, Frank’s red hot, and spices to your crockpot.
5. Once the meat is browned in the squash is roasted, toss into the crockpot.
6. Let this get happy on low for 6 to 8 hours.
Serve over kale, garnish with a dash of Hickory liquid smoke and avocado slices and enjoy!