Butternut Squash Breakfast Chili - Recipe

     This is a super power breakfast.  It has many healthy ingredients and will fortify you for the coming day!  This is a loaded oatmeal if there ever was one.
     Here is a new idea how to use your butternut squash.  If the skins are not terribly thick, I just wash the squash and leave them on.  They soften as they simmer and help keep the squash pieces intact.  It is another way to not waste food and get the most vitamins.

Butternut Squash Breakfast Chili

(Serves 8)

1 T. Palm Oil
1 Onion chopped
6 Small Sweet Peppers chopped
1 Head Garlic
1/4 tsp. Cayenne Pepper
1 tsp. Paprika
1/2 tsp. Cumin
1 tsp. Salt
2 (15.5-oz. cans) Pinto Beans drained
28 oz. Diced Tomatoes in Juice
2 Butternut Squash (about 2 1/4 lb.) seeded and cut into 1 inch cubes
1 c. Frozen Corn
4 c. Chicken Broth
1 c. Steel Cut Oats
8 Fried Eggs

In a large 9.5 qt. Dutch oven heat the palm oil over medium heat and sauté the onion, peppers, and garlic a couple minutes till they begin to soften.  Add the cayenne pepper, paprika, cumin, salt, beans, tomatoes, squash, corn, and chicken broth.  Stir together and bring to a simmer covered for 30 minutes.  Add the oats and simmer uncovered for an additional 15 minutes.  Serve in cereal bowls with a fried egg placed on top.


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