No tomatoes! No beans! Can I even call this chili?! Yep. Yep, I can.
Why? Because it has all the flavors of chili and more. And because of the way that I cooked the butternut squash – it even has a “bean”-like texture, you know, if you use your imagination a little bit. Why make a chili without beans? Well if you’re on the paleo diet, beans are a no go. And well, if you’re trying to avoid feeling bloated, then this is the chili for you.
So how does my butternut squash end up with a “bean-ish” texture? Because I cook it over low heat until it’s just tender but still has some give to it. It shouldn’t turn to mush in your mouth – it should add a nice texture to this meaty chili.
Let’s talk flavor because that’s where it’s at with this chili. It’s got a kick to it – thanks to the serrano peppers. It’s spicy, slightly sweet thanks to the squash, chipotle-y and even a little smoky.
The best way to chow down on this bowl of hugs: while wearing your pajamas, sitting on your cozy couch under a warm fuzzy blanket. Okay, that’s actually the way I eat all of my meals these days… real talk.
So grab a bowl and join me on the couch. Let’s eat some chili together.
This recipe originally appeared on My Heart Beets.