Butternut Squash Chili
Chew Out Loud
Chew Out Loud
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Ingredients

  • 1 tsp sugar 1 TB chili powder 1 TB ground cumin 1 tsp ground cinnamon 2 tsp oregano 2 tsp ground coriander 1 lb ground turkey 3 TB tomato paste 2 green bell peppers, seeded and chopped 2 cans (14.5 oz each) fire-roasted tomatoes, with juices 2 cups chicken or turkey broth 2 (14 oz each) cans black beans, rinsed well and drained 1 medium butternut squash, peeled/seeded, and cubed into ½ inch pieces kosher salt and freshly ground black pepper shredded cheddar cheese for topping, optional Directions In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat. Add additional salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar if desired. Notes Chili keeps well; simply cover and chill in fridge. Reheat by bringing back to simmer on stovetop. Make it meatless by using veggie broth and omitting turkey. 3.4.3177

Instructions

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