I think there is no need to introduce a chilli. Everyone loves it and no matter what nutrition program you are on (Paleo, Gluten Free, and etc.) everyone finds a way to make their version. Yes, it is that great. So here is my variation on a popular dish and it has butternut squash. Why? You ask. Well I had it for a while and thought, why not 🙂
- 1 medium onion, chopped
- 1 tsp. coconut oil
- 1 tsp. smoked paprika
- 3 bay leaves
- 2/3 cups dried green and red peppers
- 1 tsp. crushed garlic
- 5 cups low-sodium chicken broth
- 10 small tomatoes, chopped
- 3 cups beans
- 1 large butternut squash, cubed
- 1 cup cilantro, chopped
- 2 lb. meat, cubed
- Place beans in a bowl and add enough cold water to cover them by 3-4 inches, cover with a towel and soak overnight or for 4 hours if short on time. When ready, rinse twice with cold water.
- Set a Cast-Iron Dutch Oven on low heat, add coconut oil, onion, garlic, lemon juice, dried peppers and all the spices. Simmer on low and stir occasionally for 5 min. Add broth and bring to boil.
- Fold in tomatoes, soaked and drained beans, squash, meat, cilantro, and stir well. Cover the pot and raise the heat to HI to bring stew to a boil, about 5 min.
- Lower the heat and cook on low for 3 hours.