Yep. Yep, I can. Why? Because it has allll the flavors of chili and more. Annnnd because of the way that I cooked the butternut squash – it even has a “bean”-like texture, you know, if you use your imagination a little bit. Why make chili without beans? Some folks just don’t tolerate them well – and they’re also not paleo-friendly. (If you prefer beans in chili, try my white chicken chili or kidney bean chili). So how does my butternut squash end up with a “bean-ish” texture? Because I cook it over low heat until it’s just tender but still has some give to it. It shouldn’t turn to mush in your mouth – it should add a nice texture to this meaty chili. Let’s talk about flavor because that matters when it comes to a good chili. It’s got a kick to it – thanks to the serrano peppers. It’s spicy, slightly sweet thanks to the squash, chipotle-y, and even a little smoky. What is the best way to eat this chili? While wearing your pajamas, sitting on your cozy couch under a warm fuzzy blanket. This is basically a requirement for eating chili, right? Right. Grab a bowl and join me on the couch. Let’s eat some chili together 🙂 Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
