Pork and Butternut Squash Chili
Fall is a great time of the year to make some hearty soups. Of course one type of come immediately to my mind, chili. There are so many recipe variations for chili that you can really create any type of chili you like. This recipe I’ve adapted from the American Heart Association to bring you a healthier option if you choose. I hope you enjoy this pork and butternut squash as much as I did!
Ingredients
2 lbs lean pork tenderloin, cut into 1-inch squares all fat removed
1 large onion, finely chopped
4 celery stalks, finely chopped
1 jalapeno , finely chopped (optional)
2 tbsp no-salt tomato paste
2 1/2 tbsp sodium-free chili powder
1 tsp ground cumin
1 tsp garlic powder
1/4 tsp ground black pepper
3 cups water
1 can no-salt-added diced tomatoes (14.5 oz can)
2 packages frozen cooked winter squash pureed (12 ounce pkgs)
1 small butternut squash, peeled, seeds removed and diced (about 2 cups)
2 cans no-salt-added cannelloni or white beans, drained and rinsed (14.5 oz cans)
2 cans no-salt-added cannelloni or white beans, drained and rinsed (14.5 oz cans)
1/2 cup chopped green onions (optional)
Canola Oil
Instructions
1
Cut the pork into one inch pieces.
2
Heat a large pot on the stove and add just enough oil to lightly coat the bottom of the pan.
3
Add the pork, onions and celery. Saute until the pork is browned.
4
Add the remaining ingredients EXCEPT the cilantro and chopped green onions. Stir to combine. Bring the pot to a boil, reduce the heat and simmer for thirty minutes.
5
Serve with a sprinkling of freshly chopped cilantro (can use parsley) and green onions on top. Enjoy!
