Fall makes me excited all things squash and pumpkin and comforting warm soups! Oh, and beautiful trail runs through the mountains!
A few weeks back we received our first butternut squash through our farm share (which runs up until November) and I quickly put it to good use in making soup. I was in the mood for chili but something a little thai infused, thus I experimented and pulled together this fall-inspired curried chili. It's pretty quick to throw together and would be great served over brown rice or quinoa.
Butternut Squash Curried Chili
2 tsp coconut oil (or 1 tbsp olive oil)
1 medium onion, diced
2-3 garlic cloves, minced
1 medium butternut squash, diced into 1" cubes
2 large sweet potatoes, peeled & diced into 1" cubes
1 can black beans
1 can red kidney beans
2 red peppers, diced
3 medium tomatoes, diced
1 can diced tomatoes
1 can coconut milk
2 cups water
4 cubes curry mix
In a large pot, heat the oil over medium high heat and add your garlic and onion. Saute for 2-3 minutes until lightly browned. Add your butternut squash and sweet potatoes and saute another few minutes. Add your remaining ingredients and simmer 20 minutes until the potatoes and squash are cooked through.
Download a recipe card here.
What do you love most about fall?
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and endurance athlete residing in southwest Virginia alongside her husband and dog. Through this blog she aims to share favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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