This recipe uses seasonal produce for a hearty, fragrant stew. Use the slow cooker and prep the veggies in advance for a dish that doesn't take any thinking on the day of.
Not sure what to do with that whole butternut squash? Let me help. You'd have to peel it pretty deep to take off the outer skin, so instead of doing that, I recommend that you start by chopping off long neck section to the point that there are no seeds in the middle. Cut off the very top where there's a stem. Then slice down the neck into 1 inch rounds. For each round, lay flat on the chopping board and use a knife to coarsely cut off the outer rind. Then cut into three slices and each of those into 2 or 3 chunks, so you have roughly even cubes. Repeat for the remaining discs of squash.
You'll need:
- 2 lb lean ground chicken or turkey
- 3 large sweet potatoes
- 1 large butternut squash
- 1 bunch collard greens
- 2 medium yellow onions
- 28 oz diced tomatoes
- 3 c chicken broth (or 3 c water + 1 Tbs/cube chicken bouillon)
- 2 Tbs minced garlic
- 1 Tbs pumpkin pie spice
- 1 Tbs chili powder
- 1 Tbs cocoa powder
- 2 tsp seasoned salt
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
In a medium pot, brown the ground chicken and drain well. (I like to do this over medium-high and covered, stirring occasionally.)
Prep the vegetables: Peel, then chop the sweet potatoes and squash into 1/2 inch cubes. Peel, then grate the onions with a box grater or food processor.
Add chicken, potato and squash chunks, grated onion, canned tomatoes, chicken broth, garlic, and spices (including bay leaves) to a large slow cooker. Cook on high 5 to 6 hours, until vegetables are soft.
Meanwhile, rinse the collard greens and remove the stems. Coarsely tear into large shreds.
Stir chili and remove bay leaves - remove them before you add the greens!!
Add collard greens to the chili and let cook on low an additional 30 minutes, until tender. Add additional salt and pepper to taste.
Autumn Harvest Chili
Ingredients
- 2 lb lean ground chicken or turkey
- 2 large sweet potatoes
- 1 large butternut squash
- 1 bunch collard greens
- 2 medium yellow onions
- 28 oz diced tomatoes
- 3 c chicken broth (or 3 c water + 1 Tbs/cube chicken bouillon)
- 2 Tbs minced garlic
- 1 Tbs pumpkin pie spice
- 1 Tbs chili powder
- 1 Tbs cocoa powder
- 2 tsp seasoned salt
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
Instructions
- In a medium pot, brown the ground chicken and drain well. (I like to do this over medium-high and covered, stirring occasionally.)
- Prep the vegetables: Peel, then chop the sweet potatoes and squash into 1/2 inch cubes. Peel, then grate the onions with a box grater or food processor.
- Add chicken, potato and squash chunks, grated onion, canned tomatoes, chicken broth, garlic, and spices (including bay leaves) to a large slow cooker. Cook on high 5 to 6 hours, until vegetables are soft.
- Meanwhile, rinse the collard greens and remove the stems. Coarsely tear into large shreds.
- Stir chili and remove bay leaves - remove them before you add the greens!!
- Add collard greens to the chili and let cook on low an additional 30 minutes, until tender. Add additional salt and pepper to taste.
Nutrition Facts
Calories
263.41Fat (grams)
13.52Sat. Fat (grams)
3.71Carbs (grams)
22.02Fiber (grams)
6.25Net carbs
15.77Sugar (grams)
7.72Protein (grams)
30.41Sodium (milligrams)
1267.68Cholesterol (grams)
123.20
