This is another dish that is quite hearty and satisfying, without containing any compromising ingredients.
2 Butternut Squashes
sea salt and black pepper
drizzle of olive oil
6 Slices Nitrate free bacons
2 pounds ground chicken (or your favorite meat!)
3 tablespoons Chipotle chile, canned in adobo sauce (add more if you want it spicy)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sweet paprika
2 large yellow onions, chopped
4 cloves Garlic, minced
5 tablespoons tomato paste
4 cups chicken broth
Preheat the oven to 425 degrees F. Wash the butternut squash and slice in half, lengthwise. Scoop out the seeds and discard. Drizzle olive oil over the cut sides of the squash and season with salt and pepper. Place on a baking sheet and roast for 40 minutes.
Place a large pot of medium heat. Add the bacon and brown for about 4 minutes. Add the ground chicken to the pot and continue to brown for 5 minutes, stirring often to break up the chicken pieces. Add the chipotle, cumin, coriander and sweet paprika.
Add the onions, garlic, tomato paste and chicken broth to the pot and mix well. Season with salt and pepper. Reduce the heat to a simmer, cover and cook for 30 minutes.
Serve by placing a scoop of chili in each roasted butternut squash half. Top with Tropical Tequila Salsa and Creamy Avocado Dressing (recipes below). Enjoy!