Butternut Squash Chili

Me again, here to share my latest and greatest fall recipe. Disclosure: I'm currently living without a kitchen while it's under construction, so my recipes over the next couple of months will be half homemade, half not, if that makes sense. I usually like to make my chili seasoning myself, but since I don't have spices other than salt, pepper and garlic, we are going to be using a Siete Taco Seasoning packet. Still bomb.

Ingredients:

1 Packet of Siete Mild Taco Seasoning

1 16oz Can of Tomato Sauce

1 Can of Black Beans

1 Can of Bean Trio (black, kidney and pinto) from Whole Foods

1/2 Butternut Squash

Pepper

Salt

Instructions:

1. Preheat your oven to 400 degrees for your butternut squash.

2. While the oven is preheating, cut your butternut squash in half and scoop out the seeds. Drizzle with avocado oil and season with salt and pepper.

3. Put your squash face DOWN on a baking sheet. I recommend using tin foil to avoid a mess on the baking sheet. Bake for 30-40 minutes. The squash skin will look burnt and that is okay!

4. In a medium sauce pan, pour in the can of tomato sauce, both cans of beans and Siete taco seasoning and mix together. Cover and allow to simmer on low heat.

5. When your squash is ready, allow it to cool for 5-10 minutes. With a spoon, begin to scoop out pieces from your butternut squash and add it to the chili mixture. I only used half a butternut squash for this, but feel free to use the whole thing.

6. Cover the pan and allow the chili to simmer again for about 10-15 minutes. If you feel like the sauce is getting too thick, add a little water.

7. Serve and enjoy!

Optional: Enjoy your chili over rice, add cheese shreds, avocado and some sriracha!

Will had his over rice with cheddar cheese and I had my chili with Violife cheese, avocado and sriracha!