Ingredients

The following ingredients have 4 Servings
  • 2 lb butternut squash (cut into 2’’ cubes)
  • Salt to season
  • ½ c olive oil (divided)
  • 6-8 hatch green chiles (about 1 heaping c or 2-3 4 oz cans green chile)
  • 1 ½ Tbsp Mexican oregano
  • 2 tsp cayenne pepper
  • 2 Tbsp cumin
  • 1 Tbsp coriander
  • 1 tsp ground pepper
  • 2 tsp kosher salt (plus more to taste)
  • 1 large red onion (finely diced)
  • 1 large green bell pepper (diced)
  • 10 cloves garlic (minced)
  • 2 lb ground chicken or turkey
  • 4 c chicken stock
  • 1 c white wine
  • 3 Tbsp Worcestershire sauce
  • 2 14 oz can white cannellini beans
  • TOPPINGS:
  • Purple cabbage (thinly sliced)
  • Cilantro
  • Sour cream
  • Avocado
  • Sharp white cheddar cheese
  • Lime wedges

Instruction

  • To roast butternut squash, preheat oven to 500 degrees, and line a large baking sheet with parchment.
  • Toss butternut in 3 Tbsp of olive oil and season generously with salt. Place on the bottom rack of the oven for 5-7 minutes, then toss the cubes and return to the center rack. Reduce heat to 450 and bake for 10-12 more minutes. Remove when squash is browned and just fork tender—it's okay if they aren’t fully cooked, as they will continue to cook in the chili. Set aside.
  • NOTE* This step is to build flavor, by browning the squash. If you don’t want to roast the butternut, simply cut into 1/2’’ cubes and add it to the chili along with the onions, pepper, and garlic.
  • To roast the hatch chilis, preheat broiler to 500. Place chilis on a baking sheet and broil 4-6 minutes per side, or until charred and peeling. Place in a bowl and cover with plastic wrap to steam. Once steamed and cooled, peel off the skin and remove the seeds. Cut into 3/4’’ pieces and set aside.
  • In a small mixing bowl, combine the oregano, cayenne pepper, cumin, coriander, pepper, and salt. Set aside.
  • In a large pot or Dutch oven, add 3 Tbsp olive oil and hat over medium-high. When shimmery and hot, add the onion, green bell pepper, garlic, and a generous pinch of salt. Lower heat to medium-low and cook until softened—10 minutes. If you are NOT roasting the butternut, add it to the pot now.
  • As the vegetables cook down, heat 2 Tbsp oil in a pan over medium-high heat. Add half of the meat in a single layer and sprinkle with half of the seasoning. Let sit, untouched for 3-4 minutes, to brown the bottom, then break into smaller pieces and cook for 3-4 minutes more. Transfer to the pot. Repeat with the remaining spice and meat—add more oil to the pan if needed.
  • Once the meat is in the pot, add the chicken stock, white wine, Worcestershire, hatch chilis, and beans. Stir to combine, bring to a boil, then reduce heat and simmer for 45-60 minutes, stirring occasionally.
  • Serve warm with sour cream, purple cabbage, fresh cherry tomatoes cilantro, avocado, sharp white cheddar, and fresh-squeezed lime.