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Butternut Squash Chili

It's not quite fall yet but I'm ready for it! Butternut squash soup is something that I crave once fall hits. Butternut squash soup is easy to make in the crockpot, here is the recipe. The pre-made containers are great to have in your pantry if you don't feel like making it. If you were ever wondering how to use those butternut squash soup containers, here is a delicous and easy way that is perfect for fall. It's the easiest crockpot dump meal and tastes amazing! The soup is already flavored so it's not necesary to add more seasoning to the soup, especially if you generously season the turkey. However, if you want to spruce it up you can add in some cinnamon, pumpkin and nutmeg to highlight the fall flavors that compliment the soup. Trust me, you will love this recipe. I got so excited I burnt the heck out of my tongue!

Variations/Additions:

-Use whatever beans you prefer: white beans, pinto, chili or black beans. I prefer pinto for this recipe but often mix it up or add in 2 different cans for chili. For black beans or chili beans or I typically don't drain or rinse the beans to keep the natural flavor there.

-You can add some pumpkin spice seasoning to the chili which will compliment the flavors in the butternut squash soup.

-Add 1/2 can of pumpkin puree. Love pumpkin? Try my pumpkin chili next.

-Add chopped sweet potatoes or butternut squash

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Courses
Servings 5
Ingredients
  • 1 lb ground turkey
  • 1 onion (chopped)
  • paprika
  • garlic salt
  • garlic
  • cumin
  • 1 can pinto beans (drained, rinsed)
  • 1 can crushed tomatoes
  • 1 container butternut squash soup
  • 1 yellow bell pepper (chopped)
Instructions

  1. Chop your onion and put that and the ground trukey in a large pan with a bit of oil and season generaously with the paprika, cumin, garlic salt, and garlic. Cook on medium heat and break up the turkey, cooking until browned. Transfer to crockpot without oils. 

  2. Drain and rinse a can of pinto beans and dump it in the crockpot. 

  3. Add the crushed tomatoes and butternut squash soup container to the crockpot. 

  4. Chop a bell pepper and add it in. 

  5. Mix the chili then heat on high for 3 hours or low for 6. 

  6. Serve as is or top with some crumbled goat cheese.

Read it online: https://gfandglorious.com/recipe/butternutsquash-chili/