Butternut Squash & Chicken Sausage Chili
This recipe is designed to fit the nutrition profile followed by The G.O.A.T. Tom Brady. It is a riff on my favorite chili recipe and is actually really delicious (if I do say so myself). The main difference is that it contains no tomato sauce and instead contains both diced and pureed butternut squash or pumpkin. Other things about the dish that make it TB12 compliant are the use of coconut oil and the fact that it is about 80% plant based with the other 20% coming from organic chicken sausage. If organic is not important to you, you can substitute with any sausage you like or even use ground beef instead.
Servings: 8
Calories: 320kcal
Ingredients
- 1 tbsp coconut oil
- 1 cup diced sweet onion
- 3 large cloves garlic minced
- 1 cup water
- 4 links fully cooked organic chicken sausage such as Aidelles
- 2 cups butternut squash or pumpkin peeled and cubed*
- 1 28oz can pink beans
- 1 cup squash or pumpkin puree canned or fresh
- 1 tsp dried oregano
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ - ½ tsp chipotle chili powder optional
- ½ cup cilantro leaves plus extra for serving
Instructions
- 1.Using a deep stock pot, heat the oil and the onion. Stir frequently to avoid burning. The onions will become translucent and it will begin to smell good, this process should take 5 minutes. Add the garlic, water, and squash puree and continue to cook for a few minutes longer, stirring to combine everything well.
- Remove the sausage from its casing and crumble into chunks with your hands, add to pot.
- Add the remaining ingredients, stir to mix. Let it simmer at medium heat for 5 minutes. If, there is not enough liquid, add water little by little until there is enough to just cover everything. The squash will give off some water as it cooks so don't add to much at the beginning, you can always add more.
- 4.Lower the heat to Low (do not cover), and let it simmer until the squash /pumpkin is tender and the sauce thickens (about 45 minutes). If the sauce does not thicken enough, simmer longer.
- Taste and adjust the salt and heat to taste.
- Garnish with chopped cilantro and avocado.
Notes
- cut the squash into small cubes, about twice the size of the beans
Nutrition
Calories: 320kcal | Carbohydrates: 43g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 443mg | Potassium: 720mg | Fiber: 14g | Sugar: 3g | Vitamin A: 8775IU | Vitamin C: 10.8mg | Calcium: 73mg | Iron: 4.2mg