Recipe of the Day: Butternut Squash Crockpot Chili

I got this from the Jersey Bites Website, and the entire family promptly fell in love.  I first served it at a Football playoff party and all of the guys raved.  It's a very tasty, very healthy treat and best of all - it's done in the crockpot.  A bit of work in the morning, but you walk in to an amazing smelling house and a wonderful meal!


Healthy Butternut Squash Crock Pot Chili

1- 2 Tablespoon Olive Oil

5 Boneless, Skinless Chicken Thighs

5 Italian Turkey Sausage Links

1 28 oz. can diced tomatoes

1 15 oz. can chickpeas, rinsed and drained

1 8 oz. can tomato sauce

2 cups peeled, seeded, and cubed butternut squash

1 medium onion, chopped

1 cup chicken broth

2 Tbsp. chili powder

1 Tsp. Ground Cumin

2 cloves garlic, minced

1 head of Escarole, rinsed and chopped

Brown thighs and sausage in olive oil. Salt and pepper thighs before browning if you wish.  Remove meat to plate and deglaze pan with ½ cup chicken broth. Pour liquid from deglazing into crock pot. Add second ½ cup chicken broth, tomatoes, sauce, chickpeas, onion, garlic,spices and stir. Add Butternut Squash, meat and toss to coat. Cover and cook on low for 8 hours or on high for 4 hours. Remove sausage and cut into bite size pieces. Return to Crockpot with chopped escarole. Stir in escarole and cook until wilted, approximately half hour. Ladle into soup bowls and serve with whole grain bread or over rice.