My favorite chili thus far – its a tad sweet and very spicy. Again, the butternut squash makes it so creamy and the turkey makes it healthier – tis a true treasure.
- 2.5 tbs olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 lb ground turkey
- 4 cups low sodium chicken broth
- 1 (15 oz.) can fire roasted tomatoes
- 2 tbs tomato paste
- 2 tbs chili powder
- 1 tsp ground cumin
- 1 tbs brown sugar
- 1 small butternut squash, peeled, seeded & diced
- 1 (15 oz.) can pinto beans, drained & rinsed
In a large pot, heat the olive oil. Add to it the onion and saute for 3 minutes or until translucent. Add the garlic to the pot and stir until fragrant – 30 seconds. Add the turkey to the pot, and with a wooden spoon, break up the meat until no longer pink; about 5 minutes. Add the broth, tomatoes, paste, chili powder, cumin, sugar and squash and bring to a boil. Season with salt and pepper to taste. Lower the heat and leave to simmer. Add the beans and allow to cook for 30 minutes, partially covered, or until the squash is just tender.
You definitely want to taste the chili and make sure your seasonings are on point. I like mine mild so you might want to add a bit more chili powder if you like yours super spiced.
Optional Toppings: Shredded Cheddar, Sour Cream, Greek Yogurt, Avocado, etc.
Yields 4 servings.