It’s fall, and I love cooking comfort food! Check out my new Turkey Chili with Butternut Squash recipe. What’s better than squash and fall right?
- 1 package ground turkey
- 1 yellow onion, chopped
- 2 green peppers, chopped
- 1 to 2 jalapenos, chopped
- 3 garlic cloves, minced
- 2 – 28 oz. tomato puree
- 1 – 28 oz. diced tomatoes
- 1 medium to small butternut squash
- 1 to 2 teaspoons ground espresso
- salt and pepper to taste
- 3 tablespoons ancho chili power (if you don’t have ancho chili, just use regular chili powder)
- 2 teaspoons ground cumin
- 2 teaspoons ground oregano
- cayenne pepper to taste if you like spicy (optional)
- Preheat oven to 400.
- Slice the butternut squash in half and lightly coat with butter, salt and pepper.
- Place butternut squash face up on a cooking sheet and cook for 45-50 minutes.
- Let cook, then cut squash into cubes and put aside.
- In a large dutch over or soup pot brown ground turkey with a bit of olive oil so it doesn’t stick to the pan at medium heat on stove.
- You can add the onion, green peppers, jalapenos and garlic in before the ground turkey is done so all the flavors can cook together (approximately 15 minutes).
- Add diced tomatoes and tomato puree, and remaining ingredients and stir.
- Add as much butternut squash as you want. I added approximately 4 to 5 cups. What you do not use, you can freeze or use later.
- Place on low heat and cook for at least 45 to 60 minutes.
- Serve with plain Greek yogurt/sour cream, cilantro and avocado!
Chili is also great with cornbread which is one of my favorites! If you like spicy things like I do, you will like cutting jalapenos and putting them in the cornbread too.