Butternut Squash Chili

Ingredients

OZO™ Plant-Based Mexican Seasoned Ground	1 Package
Vegetable oil	3 Tablespoons
Red onion, diced	1½ Cups
Garlic, minced	2 Tablespoons
Kidney beans, drained and rinsed	(2) 15 oz. Cans
Tomato sauce	(1) 15 oz. Can
Butternut squash, peeled, seeded, and cut into 1/2″ cubes	1 lb. Squash
Petite diced tomatoes (liquid included)	(1) 10 oz. Can
Diced green chilies	(1) 4 oz. Can
Chili powder	1 Tablespoon
Ground cumin	1½ Teaspoons
Smoked paprika	½ Teaspoon
Kosher salt	1 Teaspoon
Ground black pepper	¼ Teaspoon
Cayenne pepper	¼ Teaspoon
Vegetable broth	2 Cups
Optional toppings: cilantro, sour cream, cheese, avocado, tortilla chips

Directions

Step 1

Heat oil in a large pot over medium-high heat.

Step 2

Add the onion and OZO Plant-Based Mexican Seasoned Ground and cook until onions are translucent and the ground is browned and crispy, breaking it up with a spatula as it cooks, about 5-7 minutes.

Step 3

Add garlic and cook 1-2 more minutes.

Step 4

Add the squash, kidney beans, tomato sauce, tomatoes, and green chilies. Stir to combine.

Step 5

Add the spices and stir to combine.

Step 6

Add vegetable broth and bring to a boil. Reduce heat to medium-low, then cover and simmer until the squash is tender and liquid has slightly reduced, about 20-30 minutes.

Step 7

Serve in bowls and enjoy with whatever toppings you desire!