Butternut Squash Turkey Chili
A healthy version of a classic fall favorite
October in New England means cooler temperatures, beautiful foliage and the return of long awaited fall food favorites. While pumpkin spice and apple always seem to steal the show, chili is one of my feel-good foods that makes for the perfect football Sunday (and easy dinners all week long!)
This recipe combines ground turkey and butternut squash for a healthy, tasty and downright cozy meal that the whole family will love. It’s bound to be your new fall favorite!
Before you get started: This recipe calls for a good number of spices — but don’t worry — that doesn’t mean that you have to spend a ton of money. Big Lots and Ocean State Job Lot have most standard size spices for just $1.00 each (versus $4.00+ at conventional grocery and health food stores). With just one container of each, you’ll have plenty to make this recipe and others all season long without breaking the bank.
BUTTERNUT SQUASH TURKEY CHILI:
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour and 20 minutes
Yield: 6-8 servings (double the recipe if you want leftovers for the week)
INGREDIENTS:
1 large butternut squash, peeled, seeded and diced into small cubes
1 pound ground turkey
5-6 medium plum tomatoes, diced
2 (15.5 ounce) cans black beans (or bean of choice), drained and rinsed
2 yellow or sweet onions, diced
1/2 cup chia seeds
4 tbsp ground chili powder
4 cloves (or 4 tsp) minced garlic
3 tbsp tomato paste
2 tbsp apple cider vinegar (or rice vinegar)
2 tsp extra virgin olive oil
2 tsp ground oregano
1-2 tbsp hot sauce
1 tbsp ground coriander
1 tbsp ground cumin
4-5 cups water
Salt and pepper, to taste
Optional additions/toppings:
1 (4.5 ounce) can chopped green chilies
Fresh cilantro leaves, chopped (as pictured)
Shredded cheddar cheese (as pictured)
Fresh chives, chopped
Sour cream
DIRECTIONS:
Heat one teaspoon extra virgin olive oil (EVOO) in large pot or Dutch oven over medium-high heat. Add ground turkey and cook until browned, breaking into small chunks.
Meanwhile, sauté remaining EVOO, garlic and onion in a separate pan and cook until tender. Add chili powder, cumin, coriander, oregano and 1-2 tsp of salt and mix thoroughly. Add tomato paste and stir for about 20-30 seconds, until the paste begins to darken.
Combine mixture with ground turkey. Add butternut squash, tomatoes and water. Turn heat to simmer and cook for 40-45 minutes until the squash is tender and chili has thickened.
Add black beans, chia seeds and 1-2 teaspoons each of salt and pepper. Cook for an additional 5 minutes. Stir in 2 tablespoons of apple cider vinegar and green chilis (optional).
Separate into bowls and add toppings as desired (I used fresh cilantro and Trader Joe’s Unexpected Cheddar cheese).
Enjoy immediately and store leftovers in the fridge up to 7 days!
