One of my favorite dishes to eat and serve. Chili is always a crowd pleaser around here. This is a bit of a spin on the typical – no tomatoes/sauces, which makes it lighter. And of course, the butternut squash makes it beyond creamy.
- 2 tbs olive oil
- 1 onion, chopped
- 3 jalapenos, seeded & minced
- 1 lb ground turkey
- 1/2 tsp chili flakes
- 1/2 tsp ground cumin
- 1 small butternut squash, peeled, seeded & cubed
- 1 (32 oz.) carton low sodium chicken broth
- 2 (15 oz) cans white beans
- 1.5 cups crushed tortilla chips
- 1/4 cup fresh cilantro, chopped
- shredded pepper jack cheese
In a large pot or dutch oven, heat the oil on medium high. Add the onion and jalapenos and saute for 3 minutes, stirring constantly. Add the turkey and using a wooden spoon, break up the meat until no longer pink – about 5 minutes. Season with chili flakes (add more if you like it really spicy), salt and pepper to taste.
Next, add the chicken broth, squash cubes, beans and tortilla chips and bring to a boil. Lower heat and allow to simmer for about 15 minutes, uncovered. Stir in cilantro and remove from heat. Add cheese to each bowl you serve.
Optional Topping: Avocado
Yields 4-6 servings.
Recipe adapted from foodiecrush.com