Butternut Squash Turkey Chili
Ingredients:
2 tablespoons canola oil
1 pound ground turkey
2 cups yellow onions, medium dice
2 tablespoons garlic, minced
1 tablespoon jalapeno, seeds removed, minced
1 cup total, pasilla and anaheim peppers, roasted, peeled and diced
2 pounds butternut squash, peeled and cubed into ½ inch to ¾ inch pieces
2 boxes pomi chopped tomatoes
1 tablespoon plus 1 teaspoon tomato paste
2 tablespoons chili powder
1 teaspoon cumin
2 teaspoons smoked paprika
1 can (14 ounce) pinto beans
3 teaspoons salt
1 teaspoon pepper
3 cups water or stock
sour cream and chives to garnish
Directions:
Preheat oven to 350 degrees Fahrenheit.
Line a cookie sheet with parchment paper and toss half of the diced butternut squash with half of the oil and a touch of salt.
Spread evenly on parchment and bake for approximately 25 to 30 minutes or until fork tender and very slightly browned.
Heat ½ of remaining canola oil in stockpot over medium heat.
Brown ground turkey until all pink is removed. Remove from pan and reserve in small bowl.
Keeping heat on medium, add remaining oil then add onions and jalapenos. Sauté until softened and translucent, approximately 2 to 3 minutes. Next add garlic and cook just until fragrant, about 30 seconds.
Back to the pot add the browned turkey. Also add the roasted chopped peppers, other half of diced squash, diced tomatoes, tomato paste, chili powder, cumin, paprika, beans, salt, pepper and water.
Stir to blend and then raise heat to medium high. Bring chili to a gentle boil and then reduce heat to medium-low and simmer for 35 to 40 minutes or until butternut has softened.
Finally, stir roasted butternut into chili and serve garnished with sour cream and chives.
