The fall and winter just call for creamy, sweet and savory soups that don’t take too much time to make. At least that’s what I believe! Introducing my new creation — Gluten Free Winter Squash Chili!
I’ve paired the perfect natural, sweet, creaminess of a butternut squash (or other winter squash or pumpkin) with that of a hardy warming chili. This recipe began as an experiment in flavors and has turned into one of the most popular recipes that my clients and cooking students rave about.
Gluten Free Winter Squash Chili Recipe
Gluten Free Winter Squash Chili is gluten-free, dairy-free, nut-free, egg-free, and soy-free.
It also can be made vegan by simply adding in more beans and veggies to replace the meat. It’s also possible to make it paleo-compliant by leaving out the beans and adding more veggies and meat. And if you avoid nightshades, you can simply omit the peppers!
Either way, it is a total hit at parties, freezes well and perfectly hits the spot every single time.
GF Budgeting Tip: Ground dark turkey meat is about HALF the price of the white and it has way more flavor.
If you’re looking to keep costs down, swapping out the white meat for dark meat is a great spot to start. Plus main dishes like turkey burgers stay moister and more flavorful making them a crowd pleasure for all.
Top your bowl with 1/4 to 1/2 of an avocado cut into chunks and freshly minced cilantro and a spritz of lime juice!
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