After my “What I Ate Wednesday” post last week I got a few requests for the recipe for the Turkey-Butternut Squash Chili I mentioned. As always Monday’s are super busy around here but I wanted to pop in real quick to share this yummy recipe!
Turkey-Butternut Squash Chili
- 2 TBSP olive oil
- 1/2 yellow onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 2 TBSP chili powder
- Dash of nutmeg
- Salt and Pepper to taste
- 1 lb ground turkey
- 1 – 29 oz can crushed tomatoes
- 1 – 15 oz can of tomato sauce
- 2 cups of water
- 1 beef bouillon
- 1 – 15 oz can of butternut squash puree
- 1 – 15 oz can pinto beans
- 1 – 15 oz can chickpeas
- 2 TBSP of apple cider vinegar
- Heat olive oil in a dutch oven over medium heat.
- Add onion and peppers and cook for 10 minutes or until tender.
- Stir in chili powder, nutmeg, salt and pepper and cook for 1 minute.
- Add ground turkey and cook until meat is browned.
- Stir in the remaining ingredients (crushed tomatoes through vinegar) and simmer over medium-low heat for 45 minutes.
- Serve warm, topped with avocado and cheese.
In case you were wondering, my go-to cornbread recipe is the one of the side of Quaker Corn Meal. But I replace the oil with melted butter and add a 1/2 cup of canned pumpkin! I also bake them in my jumbo muffin tins. Seriously so good!