Butternut Squash & Chipotle Black Bean Crumbles™ Chili

August 11, 2016

On days where I absolutely don't know what to eat I use this app called "All Recipes." You can put the main ingredient you want to use and it finds recipes catered to the specific item. This time around, instead of writing chicken or turkey down, I put Butternut Squash. This amazing recipe for Butternut Squash & Turkey Chili came up. I had to try it, but I remixed it and added a chipotle black bean vegan crumble by MorningStar Farms. Let me tell you, it was so damn good! I had some for breakfast as well with a nice fried egg on top. Okay, now to the ingredients because I'm salivating. 


+ 2 tablespoons of Olive Oil
+ 1 Onion- chopped
+ 2 cloves of garlic- minced
+ 1 pound of ground Turkey or half the bag of MorningStar Farms Chipotle Black Bean Crumbles™
+ 1 pound of Butternut Squash- cut into cubes and peeled
+ 1/2 cup of chicken broth (or vegetable broth)
+ 1 can of chopped green chiles
+ 2 diced petite tomatoes
+ 1 can of Goya Kidney Beans
+ 1 can of tomato sauce
+ 1 tablespoon of chili powder
+ 1 tablespoon of ground cumin
+ 1 teaspoon of garlic salt


1. Heat olive oil in a large pot over medium heat. Add in chopped onions and garlic; cook and stir until translucent for about 3 min. Then add in either your option of ground turkey or vegan crumble, and keep staring until fully cooked.

2. Now, add the butternut squash, chicken broth, green chiles, tomatoes, kidney beans, and tomato sauce. Around this time, you will also add the chili powder, cumin, and garlic salt. Stir and bring to a simmer, then reduce to medium low heat, cover, and let simmer until the squash is fully tender, about 20 minutes.

3. Now, you're done! Ready to enjoy!

If you love this recipe, and try it out take some pics and tag us on Instagram




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