Butternut Squash & Turkey Chili

All of a sudden, it feels like winter in DC. Last night, inspired by the cold air, I was craving a stew or chili of sorts – something with lots of veggies that would be filling and hearty but packed with nutrients after a lot of meals out over the weekend while traveling in NYC. Enter my latest creation: Butternut Squash & Turkey Chili. YUM.

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While at the store yesterday replenishing our sad and bare fridge, I spotted some pre-peeled, seeded, and cubed butternut squash. I hadn’t had butternut squash in ages. Perfect! I would build the chili around it. No shame about buying already prepped butternut squash, by the way. Sometimes a few extra dollars is totally worth the time it saves you!

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For this recipe, like most of my recipes, I got creative and added things as they occurred to me. No need to follow a specific recipe, friends – cooking is more fun when it’s less rigid! Feel free to adapt my recipe below as you please. Image may be NSFW.
Clik here to view. I included measurements but you can get creative based on what you like and have on hand.

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I started by sautéing some ground turkey in a little olive oil with garlic and onions. Then, I added the base of the stew – some low sodium chicken broth and this random jar of sundried tomato & basil pasta sauce that we had on hand and needed to use up. I wasn’t sure how the basil pasta sauce situation would be with the rest of the ingredients, but it all tasted great together! That said, regular tomato sauce would work fine, too, or any other variation of pasta sauce. If you use normal unseasoned tomato sauce, you will probably want to add some extra seasonings to the mix, though, for flavor.

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After the stew simmered for awhile, it was still a little too soup-y, so I got creative and added in a package of 90 second brown rice (I cooked it first, then threw it in). This worked perfectly – it soaked up just enough of the moisture to make the mixture more like a chili.

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Et voila! Dinner is served.

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This recipe is definitely a keeper – it got two enthusiastic thumbs up from my official taste tester (Matt). Image may be NSFW.
Clik here to view. Especially after he added a little hot sauce to the mix, of course.

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Butternut Squash & Turkey Chili

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by fANNEtastic food

Prep Time: 15 minutes

Cook Time: 30 minutes

This hearty and filling butternut squash and turkey chili is packed with nutrition and flavor. It freezes well, too, if you want to save some for later.

Ingredients (makes about 8 servings)

1 lb. ground turkey

4 cloves garlic, minced

1 small onion, chopped (optional)

2 Tbsp. olive oil

1 lb. butternut squash, peeled, seeded, and cut into 1 inch cubes

1 (15.5 oz) can kidney beans, drained and rinsed

1 (15.5 oz) can black beans, drained and rinsed

32 oz. low sodium chicken broth

1 jar (9 oz.) marinara sauce

2 green peppers, seeded and chopped

4 C. fresh spinach, packed

2 C. cooked brown rice

Instructions

In a large pot over medium high heat, add the olive oil, onion, and garlic. Cook and stir for 3 minutes, then add in the ground turkey and stir until the turkey is fulled cooked (no longer pink).

Add in the rest of the ingredients, except for the spinach and brown rice, and turn heat to high. Bring to a boil and let simmer uncovered for at least 20 to 30 minutes, or until butternut squash is soft. Stir occasionally.

Stir in spinach and cooked brown rice, stirring until spinach is fully wilted.

Serve hot, topped with plain Greek yogurt, grated cheese, or avocado, if desired. Enjoy!

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Since this recipe made about 8 or so servings, I saved some in a tupperware in the fridge and froze the rest for later. Tip: freeze chilis and soups in ziplock baggies laid flat in the freezer – they will be way quicker to defrost than if you freeze them in one large block! And they won’t take up much space in there, either.

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