This is a perfect recipe for cold and snowy wintry days. With a kick of spice and a touch of sweetness balance the chili. Serve with warm rolls or cornbread.


2 sweet squash
4 cups chicken, beef or pork
1/2 cup coconut milk
2 cups stock (chicken, beef or veggie)
1 28oz can diced tomatoes
1 chopped red pepper
1 tbsp coconut oil
1 tbsp cumin
2 tsp dried thyme
1 chopped onion
5 minced garlic cloves
1 tbsp chili powder
1 tsp cinnamon
1 tbsp chipotle chili in adobo sauce, minced
salt pepper to taste
3 tbsp fresh cilantro, minced.


Preheat oven to 300 degrees. Peel, seed and chop squash. In a dutch oven over medium heat, warm the coconut oil and add squash, spices, onion, garlic, red pepper and chipotle. Cook for about 5 minutes, or until onions are soft. Add the meat and continue to cook for another 3 minutes. Add tomatoes and stock. Bring to a simmer, stirring well. Then put in the oven for 2 1/2 to 3 hours. Check occasionally, stirring well. Allow to cool, then add coconut milk, salt and pepper. Garnish with fresh cilantro.