We finally got our pigs back from the butcher the other day and since the weather is starting to get colder we decided to make some pork and butternut chili. I’m not a big fan of kidney beans so we use squash mostly when we make our chili, which also makes it very paleo friendly.
So we grabbed some supplies out of the fridge and pantry.
- Can of Tomato Sauce.
- Can of Crushed Tomatoes.
- Two Green Peppers.
- One Red Pepper.
- Butternut Squash.
- Three Onions.
- Package of Garlic Sausage.
- Two packets of Chili Seasoning.
A note on the chili seasoning. If you are gluten sensitive or are following a strict paleo diet, packets of chili seasoning do contain some gluten. So replace with chili powder, garlic powder, salt and pepper to taste.
So I chopped up all the vegetables, I like a nice chunky and hearty chili.
I always layer the denser vegetables on the bottom to cook evenly.
Followed by the red and green peppers.
Then the onions.
After cooking the pork we threw that in the pot.
Then a couple packets of chili seasoning.
And topped it off with a can of tomato sauce and crushed tomatoes. Depending on the size of your crockpot, it might look like it is going to spill over but the tomato sauce will settle down into the cracks of all the ingredients and will not be a concern. Trust me!
Set it on high for 5 hours and fuggedaboutit!
There’s nothing better on a cold winters day.