Remember that Slow Cooker Butternut Squash Soup I made this week? It was delicious! I took it tonight and added a few things to it, heated it up, and boom, I made chili!
Butternut Squash Meat Lovers Chili
24ozs leftover ButternutSquash Soup
12oz can organic tomato sauce or homemade
12 oz can organic diced fire-roasted tomatoes
1 c veggie broth
1/2 lb Grassfed ground beef, cooked
1/2 lb Grassfed ground beef breakfast sausage, cooked
2 pre-cooked pineapple sausage links, sliced
1/2 lb Grassfed beef filet, cubed, cooked medium-rare
1 large yam, cubed
1/2 purple onion, sliced
1/2 c shredded yellow carrots
1/4 c cilantro, chopped
4 green onions, diced
1/2 tsp cayenne, pepper, onion powder, dry mustard, cumin
1/4 tsp allspice
1 tsp crushed garlic
1/4 tsp crushed red chiles
Generous pinch salt
2 tbsp raw cacao powder
1) Reheat butternut squash soup with broth, tomatoes, tomato sauce, over medium. Heat for 5 minutes.
2) Add yams, veggies, spices. Stir until mixed thoroughly. Heat for additional 5 minutes. Add cacao powder. Stir again.
3) Add all pre-cooked meats to the pot, stir, turn to medium-low, cover with lid, and simmer for 25 minutes.
4) Serve and top with cilantro and green onions. (Add Cheese, if you’re my husband or just like him)