So this happened because we are experiencing Arctic temperatures here in New York today, coupled with the fact that I am a deep and profound fan of chili.
This is essentially a remake of my PUMPKIN TURKEY CHILI, which is also a creamy wonder of a dish. I just subbed in butternut squash puree for the pumpkin. I’m also gonna say sweet potato puree would be fantastic with this.
Serves perfectly with quinoa or brown rice.
PREP TIME: 5 MINUTES
COOK TIME: 40 MINUTES
- 2 tbs olive oil
- 1 onion, chopped
- 1 bell pepper, seeded & chopped
- 3 jalapeños, seeded & fine chop
- 3 cloves garlic, minced
- 1 lb ground turkey
- 1 (15 oz.) can fire roasted tomatoes
- 1 (15 oz.) can butternut squash puree
- 1 + 1/3 cups low sodium chicken broth
- 1.5 tbs chili powder
- 1 tsp ground cumin
- 3/4 tsp salt
- 1 (15 oz.) can pinto beans
In a large pot, heat the oil on medium high. Add the onion, pepper and jalapeños and saute for 3 minutes or until just soften. Stir in the garlic for 30 seconds. Add the turkey to the pot, and break up the meat using a wooden spoon until no longer pink. Add the tomatoes, squash puree, broth, chili powder, cumin, salt and beans and bring to a boil. Reduce heat to a simmer, cover pot and allow to cook for 30 minutes — stirring occasionally. While its cooking, taste the chili and adjust the seasonings to your own preference.
Yields 4 servings.
- Shredded Mexi Blend Cheese (omit to keep it dairy free)
- Greek Yogurt or Sour Cream (omit to keep it dairy free)
- Red Pepper Flakes