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
Large pot or Dutch oven needed.
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.
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.
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.
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.
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.
Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/02/01/butternut-squash-turkey-chili-beans-need-not-apply/