Smoky Turkey & Butternut Squash Chili

Equally enjoyable on a chilly day or in the heat of summer, this is a chili with a punch of flavor & nutrients!

Serves 6=8; 10 min. prep; 30 min. cooking time

Instructions

  1. Grab a large pot and bring to medium-high heat with 2 Tbsp oil. Brown turkey until medium rare, then add the onion and garlic. Cook until veggies soften, approx. 1-2 min., but don’t let the garlic brown.

  2. Add ground chipotle pepper and other spices. Mix well and cook for an additional minute. Then stir in the butternut squash, crushed tomatoes, tomato sauce, beans, sugar, 1 tsp salt, and a couple of grindings of black pepper and the broth.

  3. Bring to a boil then reduce to simmer, stirring occasionally. Cover & cook at a low simmer until sweet potato is fork-tender and the chili has thickened, approx. 25 minutes; add water if the chili becomes too thick. Check salt & pepper & adjust, if needed.

  4. Pile on your favorite chili toppings and dig in!

Ingredients

  • 2 lbs. Koch’s Dark Ground Turkey

  • olive oil

  • 1 large onion, diced

  • 1 clove of garlic, chopped

  • 2 tsps ground chipotle pepper

  • 2 TBSP chili powder

  • 2 TBSP ground cumin

  • 1/2 tsp dried oregano

  • 1 tsp smoked paprika

  • 1/2 tsp cayenne pepper

  • 2 cups Pinwheel Butternut Squash Chunks (frozen)

  • 1 28oz can crushed tomatoes (fire roasted, if possible)

  • 1 cup canned tomato sauce

  • 2 10oz, pouches Your Organics Ready-to-Eat Kidney Beans or Black Beans, drained & rinsed

  • 2 tsp sugar

  • salt and pepper

  • 1 cup chicken or vegetable broth

  • Optional Toppings: fresh jalapeño slices, fresh cilantro, sour cream, grated cheddar cheese, minced red onion, corn chips, diced avocados

recipesAnjali GuptaTURKEY, chili, chili vegetarian, butternut squashComment