I remember making this recipe for the first time when I was visiting my big sister in Tacoma, Washington. When my sister and I are together, we tend to like to make soups and chili… and I had this recipe ready to go so I brought it with me and we made it and enjoyed it on a chilly autumn day.
You can use frozen butternut squash, if you’d like, for a shortcut to make the recipe a little easier. And if there is anything in the recipe that you don’t like– such as olives or beans– you can certainly leave those things out. This is a great chili recipe!
