Butternut Squash Crock-Pot Chili

Butternut Squash Crock-Pot Chili

Oct 1st 2019

Today is October 1st! Can you believe it? Today is also the end of our Fall Back to Health Challenge. Our participants totally rocked it for the last 4 weeks and are feeling all the great effects of eating the CCN Way of Life! 

To get you in a fall mood, here's a fan favorite from our Fall challenge! 

Butternut Squash Crock-Pot Chili 

Serves 8 

1 pound lean ground turkey (or lean grass-fed beef, bison, or wild game) 

1 medium green bell pepper, chopped 

1 large Vidalia onion, chopped 

1 large carrot, peeled and chopped 

1 small butternut squash, peeled, seeded and diced (1-inch cubes, about 3 cups) 

3 cloves garlic, sliced 

1 jalapeno, finely diced 

1 (15-ounce) can light red kidney beans, rinsed and drained 

1 (15-ounce) can black beans, rinsed and drained 

1 (15-ounce) can pinto beans, rinsed and drained 

1 (28-ounce) can no salt added tomato sauce 

1 (28-ounce) can no salt added diced tomatoes 

2 cups chicken bone broth 

2 Tablespoons chili powder 

1 Tablespoon cumin 

2 teaspoons cinnamon 

Sea salt and black pepper, to taste 

Optional toppings: crushed baked corn tortilla chips, avocado slices, fresh chopped cilantro 

Combine all ingredients in a 6-quart or larger Crock-Pot. Cover and cook on LOW setting for 7-8 hours or on HIGH setting for 4-5 hours. Stir well before serving.

Missed out on our Fall Back to Healthy Challenge? It's never too late to join! You can always purchase any challenge listed on our website and go at your own pace. The materials are available via PDF and are yours to keep forever! 

But if you're wanting real time group accountability, save the date for our final challenge of 2019 - Healthy Holidays! Registration will open on Thursday, October 17th and the challenge officially starts Monday, November 4th! Let's finish 2019 strong!