There’s something about winter that often makes me crave a warm bowl of chili for dinner! With this cold weather rolling in here in Atlanta I thought you might enjoy my chili recipe that I make for cold nights like these.
This chili is lean but hearty and is packed with vitamins, protein and nutrient-dense veggies. The sweet butternut squash gives the chili a nice winter “vibe” as well as the earthy mushrooms!
You can make this your own by using whatever vegetables and beans you like, the basic directions will be the same! *To make this vegan use quinoa instead of turkey and liquid aminos for the Worcestershire sauce.
Here’s what you’ll need:
-One 16 oz pack of lean ground turkey (we do organic, grass-fed beef sometimes too!)
-3 cans of your choice of beans- I do pinto, 3-bean and kidney (preferably low sodium or salt-free)
-2 to 3 cloves of fresh garlic, diced
-1 sweet yellow onion, diced
-1 jalapeño, seeded and diced
-1 bell pepper, diced
-1 pack of baby bella mushrooms, sliced
-1 pack of cubed butternut squash (or you can buy a whole one and cube it yourself- it’s just a big pain sometimes!)
-Salt, pepper and garlic powder (always, for everything I cook)
-Extra virgin olive oil
-Turn the stove on medium heat and add olive oil to a dutch oven
-Add the garlic, onion, jalapeño, bell pepper, mushrooms, and butternut squash* to the pot and season with the salt, pepper, garlic powder, chili powder, cayenne and cumin
-saute for 5-7 minutes, or until the veggies start to soften
-add the ground turkey to the pot and continue to cook until the turkey is brown, about 7 minutes
-add a few dashes of worcestershire and season again to your liking with the spices (I like a ton of spice/seasoning!)
-add the three cans of beans (liquid and all!) and stir for about 5 minutes- then turn to heat to a simmer
-at this point the chili is done and you can serve whenever you’d like! The longer it simmers and sits the better it will taste
Top the the chili with whatever you like! I like avocado, cilantro, fresh tomato and hot sauce of course. Other ideas could be a little shredded cheese, fresh jalapeño or salsa!
**To take this chili to another level, roast your butternut squash before adding it to the pot! To do so, simply preheat the oven to 400 degrees, place the butternut squash on a baking sheet and drizzle with evol, salt, pepper & garlic powder. Place in the oven and bake 15-20 minutes or until golden brown. Then add the squash in to the chili!*