Love for Food

One of my favorite foods is chili. There is something comforting about coming home on a cold winter day and having a bowl. I always make the same one which I love. It has pumpkin in it which you don't taste but adds a good health kick. The pumpkin also helps to mellow out the acidity of the tomatoes. I wanted to switch it up and found a recipe for White Bean Butternut Squash Chili here. This is very different than the traditional chili that were use to. At first I found the butternut squash a bit too sweet but the more I ate it the more I liked it. The sweetness balances out the tomatoes and the spice. Filling yet good for the diet which is a big plus. Enjoy!
Ingredients: Serves Six
1 lb ground chicken

2 cups chicken broth
1 15 0z can diced tomatoes
1 150z can dried white kidney beans1 cup chopped onion1 cup yellow bell pepper1 cup cubed butternut squash
2 teaspoons minced garlic2 teaspoons jalapeno chili1 teaspoon cumin
1 teaspoon dried oregano1 tablesppon chili powder1/2 teaspoon cinnamonsalt and pepper3 tablespoons finely chopped fresh cilantro

Method:

• Cook onion, garlic, and bell pepper till softened, add spices and cook one more minute.
• Cook chicken in lightly greased skillet until browned, about 8 minutes, crumbling with a fork.
• Combine chicken, onion mixture and remaining ingredients in a dutch oven.
• Cover and simmer for 30 minutes.
• Season to taste with salt and pepper.
• Sprinkle each bowl with cilantro.