This delicious, nutritious chili with seasonal flavor is packed with turkey and squash, in a bowl, with delicious ease of fulfillment.
We are rewarded with vivid colors, textures, and flavors when we employ fall squash.
The easiness, simplicity, healthy ingredients, and most importantly, the robust tastes, are all present in this chili recipe. This chili is everything but bland or monotonous.
|Preparation Time||20 minutes|
|Cooking Duration||40 minutes|
|Total Time||1 hour|
|Category||Weight loss salad|
- 2 TB olive oil
- 1 onion, diced
- 7 cloves garlic, chopped
- 1 tsp sugar
- 2 tsp oregano
- 1 TB chili powder
- 2 tsp ground coriander
- 1 TB ground cumin
- 1 tsp ground cinnamon
- 3 TB tomato paste
- 1 lb ground turkey
- 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 1/2-inch pieces
- kosher salt and freshly ground black pepper
(Make another recipe – Creamy and delicious raspberry muesli)
How to Make The Butternut Squash Chili
Warm up the olive oil in a big, heavy saucepan or Dutch oven. Stir in the onion and garlic for approximately 30 seconds, or until aromatic.
Chili powder, cumin, cinnamon, oregano, coriander, sugar, and spices to taste. 10 seconds to blend by stirring.
Stir or boil the ground turkey in the pot after adding 1 teaspoon of salt to help it break up into small bits.
Add tomato paste when the turkey has finished cooking, then stir for 30 seconds.
Add the broth, bell peppers, and fire-roasted tomatoes with their juices. Scrabble the pan’s bottom while stirring.
Stew the chili for 20 minutes with the lid on. Add squash and beans.
Return the chili to a simmer, cover it, and cook for an additional 20 minutes, or until the squash is just soft but not mushy. Get rid of the heat.
To taste, add more salt and freshly ground black pepper. If preferred, top the heated dish with cheddar shredded.