This non-traditional chili recipe is loaded with veggies and bold flavors. It's perfect for cool weather, tailgates and lazy days! It's also bean free!
Ingredients: 1 cup cooked chicken, chopped 2 cups butternut squash, cubed 1 cup carrots, diced 2 celery stalks, diced 1 onion, diced 1/2 cup tomatoes, diced 2 Tbsp tomato paste 2 cups chicken stock 1 tsp chili powder 1 tsp sea salt 1/2 tsp black pepper 1/2 tsp cumin 1/2 tsp cinnamon 1/4 tsp paprika Cilantro, for garnish
Instructions: In a large stockpot, combine broth, squash, carrots, celery, onions and tomatoes. Cook, covered, over medium heat for about 30 minutes or until vegetables are cooked through. Stir in tomato paste, chili powder, sea salt, pepper, cumin, cinnamon and paprika. Add in chicken and cook for another 5 minutes. Ladle into bowls and sprinkle with cilantro if desired.
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