Ingredients
Butternut Squash Chili:
- Butternut squash - 1 1/2 lbs , peeled & chopped into 1/2" cubes
- Garlic - 4 cloves , minced
- Red onion - 1 , diced
- Green onions - 3 stalks , chopped
- Olive oil - 2 Tbsp
- Diced tomatoes (14 oz / 397 g can) - 1 can , drained
- Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed and drained
- Coconut (or cooking oil) - 2 Tbsp
- Soyrizo - 1/2 lb
- Cumin - 1 1/2 tsp
- Paprika - 1 1/2 tsp
- Chili powder or cayenne - to taste ((Add more for more heat))
- Apple cider vinegar - 2 1/2 Tbsp
Cauliflower Rice:
- Cauliflower - 1 head ((Florets chopped))
- Butter, grassfed - 1 1/2 Tbsp
Prep
- Cauliflower - Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. (Can be done up to 4 days ahead)
- Butternut squash / Garlic / Red onion / Green onions - Prep as directed. Keep white and green parts of green onions separate. (Can be done up to 3 days before)
- Butternut squash - Toss with olive oil. Salt and pepper generously and roast for 20 to 30 minutes in a 400F (204C) degree oven. (Can be done up to 4 days ahead)
- Tomatoes - Drain.
- Chickpeas - Rinse and drain.
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Make
- Heat a Dutch oven over medium-high heat. Add in coconut oil (or cooking oil) and then onions, garlic, and white parts of green onion. Saute until softened, ~3 minutes.
- Next add in soyrizo with cumin, paprika, chili powder, apple cider vinegar, tomatoes, and chickpeas. Stir to mix. Bring to a boil and then simmer for 10 to 12 minutes, letting flavors build and absorb. Season to taste with salt and pepper.
- Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in butter and season to taste with salt and pepper.
- Serve chili topped with butternut squash and chopped green onions. Spoon over your cauliflower rice.
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