One of my new favorite loves this winter, I’ve been wanting to come up with a few more butternut squash recipes while all the winter squash are still easy to come by and a great price in the stores. Enter… my new butternut squash turkey chili!
This was a quickie to throw together. I chose to make it in the dutch oven over about an hour and a half but it could be a crockpot recipe too. See below the instructions for recommended crockpot modifications.
Makes 6 servings
1 T chili powder
1 T cumin
2 t oregano
3 T olive oil
1 onion, diced
1 c diced pepper (I used red pepper)
1 1/2 lbs ground turkey
1 can tomato paste
3 cups beef broth, divided
1 can black beans, drained and rinsed
1 can diced tomatoes (NOT drained)
1 1/2 – 2lb butternut squash, peeled and diced into 1/2 inch cubes
Possible toppings include diced avocado, shredded mozzarella or cheddar or sour cream if desired.
Heat the olive oil in a dutch oven. Add the spices, cook and stir for 30 seconds.
Add onion and bell pepper. Cook about five minutes.
Add the ground turkey and fully cook, chopping it up well.
Add tomato paste, black beans, diced tomatoes and 2 cups of the beef broth.
Add the butternut squash. Bring to simmer and reduce to medium low.
Cover the pot and stir every 10 minutes. Add last cup of beef broth if desired.
Cook about 60-80 minutes until butternut squash is fully cooked. Enjoy!
Recommended crockpot instructions: Brown ground turkey. Add all ingredients to the crockpot and stir well. Increase beef broth to four cups. Give it a good stir at least one time in the middle of cooking. Cook on low 6-8 hours or high 4 hours.
21 Day Fix Containers: 1 red, 1 yellow, 1 green (does not include any of the suggested toppings)