Ground Turkey-and-butternut Squash Chili
About 4 pts per cup"Very tasty chilli - the variety of colour makes for great plate presentation. I might swap out the chilli powder for nutmeg next time - I think that would better accent the squash. (Though I guess it wouldn't be chilli any more.)" - kitchenstadium
Yield: 8 Servings Ready in 45 minutes
39 people trying soon
|1 poundground turkey|
|1 green bell pepper; chopped|
|1 red peper; chopped|
|1 mediumonion; chopped|
|3 garlic cloves; minced|
|2 (14.5-ounce) cans Mexican-style stewed tomatoes; chopped|
|1 (16-ounce) can chili beans; or black beans--drained|
|1 smallbutternut squash; peeled and cubed (about 3 cups)|
|1 cuplow-sodium broth|
|2 teaspoonsground cumin|
|2 teaspoonschili powder; use penzey's chili 3000|
|1 teaspoonchipotle powder; (or to taste--do this gradually)|
|1 cupfrozen corn kernels; optional|
|1 bunchfresh chard or spinach; chopped; saute chard stems|
Ground Turkey-and-butternut Squash Chili Preparation
Cook turkey in a dutch oven and drain.
Add peppers, and next 2 ingredients
Stir in tomatoes and rest of ingredients except corn; bring to a boil over medium-high heat.
Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes.
Stir in corn (if using canned corn, don''t cook it now--add at end), and cook, uncovered, 15 minutes or until squash is tender and chili is thickened. Add greens if using,
Salt and pepper to taste
Make ahead so flavors meld
Alternate method: roast the squash in the oven with a little oil. salt and pepper and then add at end to cook for 15 minutes. Better flavor and texture.
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