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

2014-08-22 13:13:15

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Ingredients

1. 2 TBSP olive oil
2. 1/2 yellow onion, chopped
3. 1/2 green bell pepper, chopped
4. 1/2 red bell pepper, chopped
5. 2 TBSP chili powder
6. Dash of nutmeg
7. Salt and Pepper to taste
8. 1 lb ground turkey
9. 1 – 29 oz can crushed tomatoes
10. 1 – 15 oz can of tomato sauce
11. 2 cups of water
12. 1 beef bouillon
13. 1 – 15 oz can of butternut squash puree
14. 1 – 15 oz can pinto beans
15. 1 – 15 oz can chickpeas
16. 2 TBSP of apple cider vinegar

Instructions

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.

The Foodie Runner https://www.thefoodierunner.com/

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!