I hope you’re having an awesome week! The temperatures have dropped once again in the northeast, and as such I thought it would be a great time for a nice chili recipe. One without tomatoes, but full of other vegetables including butternut squash (obviously), bell peppers, celery, and onions.
olive oil for cooking
1 medium sized butternut squash
1 medium sized yellow onion
1 green bell pepper
2 green chilies (from the can)
2 ribs of celery
1 lb ground turkey
1 quart chicken broth
salt and pepper (to taste)
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
cayenne powder to taste
more of the last 5 to season squash
Preheat oven to *400. Peel squash, and cut into cubes. Toss cubed squash in olive oil and seasonings. Bake 40 minutes or until tender and browned.
Meanwhile chop up onion, celery, and bell pepper. Add olive oil to a frying pan and when hot add onion, bell pepper, and celery. Cook for about 5 minutes, stirring often until tender.
In a saucepan heat the chicken stock. Add cooked onion, bell pepper, and celery to chicken stock. Back in the frying pan add the ground turkey breast and cook until browned. Add the ground turkey, butternut squash, and seasonings into the chicken stock. Simmer the stock mix for 20 minutes.
Serve chili with rice or cornbread. Enjoy!