Butternut squash chili is a great way to upgrade your classic recipes. It’s great for a brisk fall day and when the weather starts to get a bit colder.
Ingredients:
- 1 medium butternut squash, cut into 1/2-inch pieces
- 1 lb ground turkey
- 1 tablespoon chili powder
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 1 tablespoon ground cumin
- 2 chopped green bell peppers
- 2 teaspoons oregano
- 2 14-oz cans black beans
- 1 teaspoon ground cinnamon
- 2 cups chicken or turkey broth
- 1 teaspoon sugar
- 1 diced onion
- 2 14.5-oz cans fire-roasted tomatoes
- 7 chopped cloves garlic
- 2 teaspoons ground coriander
- kosher salt
- freshly ground black pepper
- shredded cheddar cheese
Instructions:
- Get a large pot and add the oil. When it’s hot, pour in the garlic and onion.
- Cook for 30 seconds, then include the cumin, coriander, chili powder, sugar, cinnamon, and oregano. Mix and cook for 10 more seconds.
- Add the turkey together with 1 teaspoon salt. You need to divide the turkey into smaller pieces as it’s cooking. Once it’s almost done, pour in the tomato paste.
- Mix for 30 seconds, then include the fire-roasted tomatoes with juices, bell peppers, and broth.
- Wait for the butternut squash chili to start simmering, and leave it to simmer for 20 minutes with the lid on.
- Then, add the squash and beans. Wait for the mix to simmer again and cook for 20 more minutes.
- Serve it right away and add salt and pepper to your liking. Top it off with the shredded cheese.
