This has to be my favorite recipe to make when Fall comes around. November 1st- I’m on it! Even though I live in Florida and it doesn’t exactly get “cold” here, I still like to feel warm and fuzzy inside and pretend that the season is changing. Don’t judge me! 😉
Originally, I found the recipe here. It comes out great every single time! I made a few changes to suit my taste buds. I took out the “white hominy” because I found it unnecessary and hard to find; I also added more squash and changed up a few measurements on the tomatoes/chilis. You can usually find organic beans and other canned items at Whole Foods Market or Trader Joe’s.
Butternut Squash Turkey Chili
2-3 tbs EVOO
1 large yellow onion; chopped
2 stalks celery, chopped
3 fresh garlic cloves; minced
1 lb ground turkey ( 93/7)
3 cups raw butternut squash, peeled and diced
1 cup low sodium chicken broth
1 can petite diced tomatoes, 14.5 oz
1 can petite diced tomatoes with green chilis, 14.5 oz
1 can kidney beans with liquid
1 can low sodium tomato sauce, 8 oz
1 tbs chili powder
1 tbs cumin
1 tsp garlic salt
Dash cayenne pepper
In pot, heat olive oil over medium heat. Sauté onion and celery until soft. Add crumbled turkey and look until brown, about 5-10 minutes.
Add all other ingredients to pot and stir. Bring to a boil. Reduce heat and simmer about 30 minutes, making sure the squash is tender.
Share with friends! Enjoy!