Butternut Squash Turkey Chili!
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
  • For the Chili:
  • 1 lb. ground Turkey (I used breast. Can use grass-fed ground beef too)
  • ½ lb. spicy Italian chicken sausage bulk ( or Turkey sausage or pork sausage)
  • 3 tbsp. avocado oil separated (can sub olive oil)
  • 2 tbsp. chili powder
  • 1 to 2 tsp. Cayenne
  • 1 tbsp. cumin
  • 1 tbsp. smoked paprika
  • ¼ tsp. cinnamon
  • ⅛ tsp. allspice
  • ¼ tsp. ground mustard seed
  • 2 tsp. granulated garlic
  • 2 tbsp. molasses
  • 2 tbsp. Apple cider vinegar
  • 2 tbsp. roasted garlic paste (Gourmet Garden)
  • 1 tsp. salt plus more to taste
  • Few grinds of fresh black pepper
  • 28 oz. can crushed Tom
  • Tomato paste 6oz can
  • 2 cups unsalted chicken broth
  • ½ cup dry red wine
  • 1 yellow onion diced
  • 2 red peppers diced
  • 1 Fresno chili diced
  • 12oz.baby bella mushrooms quartered or halved
  • 1 lb. Cubed butternut squash about an inch
  • Garnish:
  • Plain unsweetened coconut yogurt or Greek style almond yogurt
  • Sliced avocado
  • Thinly sliced Fresno chili pepper
  • Broccoli sprouts or flat leaf parsley
  • Roasted sea salted chickpeas
Instructions
  1. Large pot or Dutch oven needed.
  2. In a small bowl combine all of your spices first and set aside. Pre-heat the oven to 400 degrees and line a baking sheet with foil. Toss the cubed butternut squash with a tbsp. of avocado oil and sprinkle with sea salt. Bake in the pre-heated oven for 15 minutes while you cook the meat. It should not be totally tender yet. It will continue to cook in the chili later on.
  3. Add another tbsp. avocado oil to the Dutch oven over medium heat. Add the ground turkey and the Italian chicken sausage (casings removed if there are any) and separate with wooden spatula. Cook over medium heat crumbling the meat as you go until no pink remains. Using a slotted spoon, remove the turkey and sausage to a paper towel lined plate. There will be little fat left in the pot, add the other tbsp. of avocado oil and add the chopped onions and cook down until they start to become translucent. Around 5 minutes. Add in the chopped Fresno chili and cook for a minute. Add the roasted garlic paste and stir with wooden spatula for around 2 - 3 minutes. Next add all the spices and stir for another minute or two. Add the entire can of the tomato paste and continue to cook for another 3 minutes or so, stirring so it coats the onions.
  4. Pour the wine in to deglaze the pan and cook down for another few minutes. It will start looking like a thicker sauce. Add the entire can of the crushed tomatoes and stir. Add back in the ground meat and stir to combine. Add the chicken stock and stir.
  5. Next add in the partially cooked butternut squash, quartered mushrooms and chopped red peppers and stir to combine. Add in the molasses and mix. Taste and adjust salt. Bring to a boil then reduce heat to simmer and cover leaving a little crack to allow steam to escape. Simmer for another 45 to 50 minutes stirring occasionally until the butternut squash and mushrooms are tender. Taste throughout to adjust salt if needed.
  6. Ladle into bowls, garnish as you please and dig in! Store leftovers covered in the fridge for up to 3 days or portion and freeze for up to 2 months.
  7. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/02/01/butternut-squash-turkey-chili-beans-need-not-apply/