Butternut Squash Turkey Chili
Note for the cook: I love loading up this chili with lots of veggies but you can omit the carrots and bell peppers if wanting a simpler chili. The butternut squash should already be cubed and roasted before beginning this chili. You can do this a day ahead and store the cooked butternut squash in the refrigerator.*Alternatively, you can add some chicken stock instead to thin out the chili
Servings: 6
Ingredients
- 1 1/2 to 2 tablespoons olive oil extra virgin
- 1 lb. ground turkey
- 1 medium onion peeled and finely diced
- 1 large carrot peeled and chopped
- 2 to 3 cloves garlic minced
- 1/2 red bell pepper chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 pinch nutmeg
- kosher salt
- pepper
- 1 (28 oz.) can diced fire roasted tomatoes
- 1 (14.5 oz.) can diced fire roasted tomatoes* if needed
- 1 (15 oz.) can black beans drained and rinsed
- 1 (15 oz.) can garbanzo beans drained and rinsed
- 2 to 3 cups roasted butternut squash cubed
- Garnish: roasted delicata and carnival squash optional
- fresh parsley for garnish
Instructions
- Using a dutch oven (cast iron cookware), or heavy bottomed pot, heat the olive oil over medium high heat. Add the ground turkey and cook all of the turkey until all browned. Add in the onions, carrots and garlic and cook until softened, about 5 to 7 minutes. Add in the bell peppers and mix to incorporate for a few minutes.
- Add in the chili powder, cumin, nutmeg and season with salt and pepper. Stir together and then add in both cans of fire roasted diced tomatoes*. Add in the black beans and garbanzo beans. Mix together and let cook for a few minutes. Season with more salt and pepper.
- Add the cubed, roasted butternut squash and turn down the heat to a low simmer. Let simmer and cook for about 20 to 25 minutes. Taste, season with more salt and pepper if needed, and serve.
- To serve: garnish with roasted delicata and carnival squash if desired. Sprinkle on fresh finely diced parsley and serve with crusty bread. Enjoy!