Turkey-Butternut Squash Chili

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

photo 5 (21)Ingredients

  • 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

Directions

  1. Heat olive oil in a dutch oven over medium heat.
  2. Add onion and peppers and cook for 10 minutes or until tender.
  3. Stir in chili powder, nutmeg, salt and pepper and cook for 1 minute.
  4. Add ground turkey and cook until meat is browned.
  5. Stir in the remaining ingredients (crushed tomatoes through vinegar) and simmer over medium-low heat for 45 minutes.
  6. 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!

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