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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Butternut Squash & Turkey Chili Recipe

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This recipe for Butternut Squash & Turkey Chili is from Debbie Malone's Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C Chicken broth, low sodium
1 lb Ground turkey
2 cans (14.5 oz each) fire-roasted tomatoes, fire-roasted with juices
2 (14 oz each) cans Black beans, rinsed
1 Butternut squash, medium, diced. Or 1 pkg frozen cubed
2 tsp Coriander, ground
7 cloves Garlic
2 Green bell peppers
1 Onion
2 tsp Oregano
3 tbsp Tomato paste
1 tbsp Chili powder
1 tsp Cinnamon, ground
Kosher salt and freshly ground black pepper
2 tbsp Olive oil
1 tbsp Cumin, ground
Cheddar cheese, shredded for topping, optional
Directions:
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.

 

 

 

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