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–+ servings

Butternut Squash Chili with Gluten-free Cornbread

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Ingredients

Butternut Squash Chili

  • 1 tablespoon coconut oil
  • 1 sweet onion diced
  • 2 cups butternut squash diced
  • 28 ounces fire roasted diced tomatoes
  • 2 cups vegetable stock
  • 1 tablespoon chili powder
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 2 teaspoons black pepper
  • 1 tablespoon sea salt
  • 1 15 ounce can lentils drained & rinsed
  • 1 15 ounce can kidney beans drained & rinsed
  • 1 15 ounce can white beans drained & rinsed

Gluten-free Cornbread

  • 1 cup cornmeal
  • 1/3 cup coconut flour
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/4 cup honey or maple syrup
  • 3 eggs
  • 1/2 cup non-dairy milk
  • 2 tablespoons coconut oil

Instructions

Butternut Squash Chili

  • In a large soup pot over medium, heat coconut oil. Add onion and butternut squash, sauté for 8 to 10 mins, until the onions start to brown.
  • Add crushed tomatoes, vegetables stock and all of the spices. Simmer for 30 minutes.
  • Add beans and simmer for 10 minutes.

Gluten-free Cornbread

  • Preheat oven to 350 degrees.
  • Add the cornmeal, coconut flour, baking powder, and sea salt into a large bowl and whisk together.
  • Add the eggs, honey, milk and coconut oil to a small bowl and mix well.
  • Pour the wet ingredients into the dry and mix well.Pour batter into pan of choice.
  • Bake 17-19 minutes or until lightly browned.
  • Cool completely before enjoying.
Servings: 6