Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp. olive oil, divided
  • 1 lb. ground turkey*
  • 1 small white or yellow onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp. tomato paste
  • 1 Tbsp. ground cumin
  • 1 Tbsp. paprika
  • 1 tsp. oregano
  • salt and pepper to taste
  • 1 butternut squash, peeled, seeds removed and diced into small cubes (~4 cups)
  • 2 large carrots, peeled and diced small (~1 cup)
  • 1 bell pepper (any color), seeded and diced
  • 2 large Russet potatoes, peeled and diced into small cubes (~2 cups)
  • 28 oz. can crushed tomatoes
  • 4 cups vegetable stock
  • 2 cups water
  • 1, 15.25 oz. can kidney beans, drained and rinsed
  • 1, 15 oz. can black beans, drained and rinsed
  • Garnish ideas: green onions, lime wedges, avocado, hot sauce, cilantro, tortilla chips, sour cream, shredded cheese

Instruction

  • Chop all of the vegetables before you begin to cook. Place cubed potatoes in a bowl with water to prevent them from browning.
  • Heat olive oil in a large dutch oven or heavy bottomed pot and heat over medium-high heat.  Once hot, add the ground turkey and cook, chopping up with a wooden spoon, until no longer pink. ~5-7 minutes.
  • Add onions and cook for ~2-3 minutes. Add in garlic, tomato paste and seasonings and stir until fragrant, about 1 minute.
  • Add in the cubed butternut squash, potatoes, carrots and bell peppers Stir to combine.
  • Add in the crushed tomatoes, vegetable broth and water. Stir. Turn heat to high and bring to a boil.
  • Turn heat to low, cover and simmer for 1 hour or until butternut squash and potatoes are fork tender.
  • About 10-20 minutes prior to serving, add in the beans and stir.
  • Taste chili, add any additional seasonings (salt, hot sauce, etc.) if desired.
  • Ladle into bowls and garnish with your favorite toppings.