Butternut Squash Turkey Chili

Butternut squash turkey chili…butternut squash is the one squash that I can find at the grocery store all year long. Which makes it the perfect squash to add to chili. Chili is one of those comforting foods that I can eat all year long. From a cold winter day to a rainy summer night!

Ingredients to make Butternut Squash Turkey Chili:

• 1 tbsp Extra Virgin Olive Oil
• 3 cloves Fresh Garlic
• 16 oz 93% Lean Ground Turkey
• 1 Red Onion diced, (about 300 grams)
• 1 Anaheim Pepper diced, (about 30 grams)
• 1 cup Water
• 1 tsp Reduced Sodium Chicken Base
• 1 can Stewed Tomatoes (about 15 oz)
• 2 cans Tomato Sauce, no salt added (about 30 oz)
• 1 can Dark Red Kidney Beans drained and rinsed, (about 15 oz)
• 1 tsp Ground Coriander
• 1 tsp Paprika
• 1 tsp Cayenne Pepper
• 1 Butternut Squash peeled and cut into bite-size pieces, (about 500 grams or 1 medium squash)

Instructions:

1. Heat a large stovetop pan with a lid to medium heat.
2. Once the pan is hot add the garlic and ground turkey to the pan. Using a heavy spatula break up the ground turkey into pebble-sized pieces. Cooking for about 8 minutes until most of this turkey has lost its pink color.
3. Now add the diced onions and anaheim pepper to the turkey mixture. Cook with the turkey for about 2 minutes. Stirring often to prevent burning.
4. After a few minutes add the water, chicken base, stewed tomatoes, tomato sauce, kidney beans, coriander, paprika, and cayenne pepper. Stir everything together until well combined.
5. Then add the butternut squash. Still everything together again, then cover with a lid. Lower the heat to medium-low, and cook for about 20 minutes, until the butternut squash is fork-tender. Stir every 5 minutes.
6. Serve and top with your favorite chili toppings: Onions, Peppers, Cheese, Croutons, Sour Cream, Yogurt, Fritos…have fun with it!

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