After a very indulgent December, it's definitely time to get back on track with healthier recipes... and less cookies! After all of this cold weather we have been having, though, I am totally craving comfort food! That's why I love this chili recipe! It combines a myriad of different veggies and spices for a chili that is hearty and healthy. I use ground turkey in mine, but if you are going for a vegetarian option, feel free to forego it. These veggies have so much flavor you won't even miss it!
Butternut Squash Turkey Chili
(adapted from Cookie + Kate)
- 1 red onion, chopped
- 2 red bell peppers, chopped
- 1 small butternut squash, peeled and chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- ground sea salt
- 1 tablespoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 tablespoon chopped chipotle in adobo
- 1 bay leaf
- ½ teaspoon ground cinnamon
- 14-ounces canned diced tomatoes, undrained
- 4 cups cooked black beans (you can use cans, just be sure to rinse and drain the liquid)
- 2 cups vegetable broth
- ½ lb. ground turkey
- 2 avocados
- cilantro (optional, for garnish)
- 3 corn tortillas
- In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables (onion, bell pepper, butternut squash, garlic) in one to two tablespoons of olive oil on medium-high heat. Stir occasionally
- Preheat oven to 450 degrees.
- Once the onions start turning translucent, turn the heat down to medium-low. Add spices and canned ingredients, and stir. Cover for one hour, stirring occasionally. Taste test for spice level and add more if desired.
- While the chili is cooking, cook ground turkey in a separate saute pan until cooked through, about 6-10 minutes. Add the turkey to the chili when it has 15-20 minutes left to simmer.
- On a cutting surface, cut corn tortillas into small strips and add to a cookie sheet. With a pastry brush, lightly brush with olive oil and top with a little bit of sea salt. Bake at 450 for 6-8 minutes, until crispy and lightly brown.
- After plating the chili into individual bowls, top with tortilla strips, diced avocado, and cilantro. Voila! Healthy and hearty!
(Photos by Aaron Pinkston)
Just made this chili with a few changes based on what I had in the cupboard and for a vegan friendly meal. Absolutely delicious. Thanks so much for sharing. Will last me through the week.
How many servings does this make?
This makes about 6 hearty servings.
Where are the napkins from? Swoon.....
They are from Mark and Graham-- I am totally in love with them!
Love them to! Must get!
I made something similar using pumpkin. Took the lazy way out by using Trader Joes' Taco Seasoning instead of adding spices separately. http://therichvegetarian.com/vegan-black-bean-pumpkin-chili/ is the link. It was yummy and tasted even better the next day!
Happy New Year!