Made with squash, turmeric, white beans, and veg stock, this chili is a one pot wonder; a milder version of the classic, while still being packed with protein, fibre and flavor.
Feel free to freestyle with this recipe as a basis - using whatever protein, veg, or stock that you’ve got.
2- 3 TBSP olive oil
1 med yellow onion, diced
4 - 6 cloves of garlic, diced
1- 2 lbs ground chicken or any ground protein (including TVP)
1 can great northern white beans or cannellini beans, drained and rinsed
A handful of button mushrooms, halved
1 med zucchini, chopped
1 - 2 TBSP ground turmeric
1 TBSP chili powder (adjust to taste)
1 TBSP sea salt
Ground black pepper
Roughly ½ lg butternut squash, peeled and cubed
1 sm can of crushed tomatoes
4 -6 Cups chicken or vegetable stock
Optional: ground chili flakes
Optional: additional greens, like spinach, kale, or swiss chard, to wilt in at the end
In a large pot, over med-low heat, combine the olive oil with the onions and garlic. Let it sizzle for a few mins, until translucent.
Then add the ground protein of your choice. Let that sizzle away for a few more minutes, then add the cannellini beans, mushrooms, and zucchini.
After another minute or so, add the spices, and let it all toast, before adding the squash, crushed tomatoes and stock.
Let everything simmer for at least 45 mins - 1 hour, partially uncovered. The stock should reduce and the squash should break down so it creates a creamier broth. Taste and adjust - add more sea salt or spices if needed.