Creamy Butternut Squash And Turkey Chili Food

BUTTERNUT SQUASH AND TURKEY CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
• Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

BUTTERNUT SQUASH AND TURKEY CHILI

Steps:

• In a large non-stick stockpot, sauté garlic and onion for 2-3 minutes.
• Add ground turkey and cook over medium heat.
• When the turkey is cooked about halfway, add the squash to the pot and continue cooking and stirring until turkey is cooked through.
• Add all other ingredients to pot and stir.
• Bring to a boil over medium/high heat.
• Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally, until squash is softened to your liking.

TURKEY CHILI WITH BUTTERNUT SQUASH NOODLES

Steps:

• Add the oil to a Dutch oven or large heavy-bottomed pot set over medium-high heat; heat until shimmering. Add the celery, onion and carrot and cook, stirring occasionally, until the vegetables are softened and browned around the edges, 5 to 6 minutes. Reduce the heat to medium and stir in the tomato paste, chili powder, cumin, cayenne, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the garlic and spices become fragrant and the tomato paste begins to brown, about 2 minutes. Add the turkey, breaking it up with the back of a wooden spoon. Season with another 1 teaspoon salt and 1/2 teaspoon pepper. Return the heat to medium high and cook, stirring occasionally, until the turkey is cooked through and starting to brown, 6 to 7 minutes. Add the tomatoes, beans and stock and bring to a boil. Reduce to a simmer and cook until the chili is thickened, about 30 minutes. Add additional salt and pepper to taste.
• Stir in the squash noodles and cook until tender, 5 to 7 minutes. Garnish with a dollop of sour cream and a sprinkle of scallions.