Paleo diet for athletes

BUTTERNUT SQUASH CHILI

This chili is really similar to the Chicken Chili (here), but I swapped the meat for diced squash to make it vegetarian. There’s also vegetable broth instead of chicken broth, but if you wanted to make squash chili and use chicken broth (or even use beef broth for more flavor), you could do that. Chili is a wonderful dish to make in the fall, and this butternut squash version is a seasonal treat that I think you’re really going to love. SERVES 4 TO 6

PREP TIME: 20 minutes

COOK TIME: 2 hours, 30 minutes

2 tablespoons extra-virgin olive oil

1 large onion, diced

2 or 3 garlic cloves, chopped

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 large butternut squash, peeled and diced

1 (28-ounce) can crushed tomatoes

1 tablespoon chili powder

1½ teaspoons red pepper flakes

1 teaspoon ground cumin

1 teaspoon ground paprika

¾ teaspoon ground coriander

¾ teaspoon dried mustard

½ teaspoon ground allspice

½ teaspoon dried oregano

2 cups vegetable broth, divided

1½ teaspoons ground cayenne pepper (more or less depending on your heat preference)

½ cup apple cider vinegar

2 to 3 tablespoons sliced scallions, for garnish

1. In a large cast iron pot over medium heat, heat the olive oil. Sauté the onion, garlic, and red and yellow bell peppers until they have cooked down a bit, about 5 minutes.
2. Add the diced squash, and sauté for another 10 to 15 minutes.
3. Once the squash is approaching fork-tenderness, add the tomatoes. Give it a good stir, and add the chili powder, red pepper flakes, cumin, paprika, coriander, mustard, allspice, and oregano.
4. Add 1 cup of broth to the pot, raise the heat to medium-high, and bring the chili to a low boil. Reduce the heat to simmer, and cook for at least 2 hours. Stir in the remaining 1 cup of broth in increments when the chili starts getting thick.
5. About 20 minutes before serving, add the cayenne by the ½ teaspoon (so you can adjust the level of heat to your preference), and stir in the apple cider vinegar. Garnish with the scallions.

VARIATION 1 MEATY CHILI: Use turkey or beef instead of (or in addition to) the squash for a heartier texture and flavor.

VARIATION 2 MUSHROOM AND SQUASH CHILI: Add 10 ounces chopped white button mushrooms to the chili when you add the squash.