It has FINALLY gotten cold here in GA! And by cold I mean, highs in the 70's. I could stand for it to be a bit cooler but I'll take it. As soon as cold weather hits, all I want are chili's, soups and stews. You know, hot comfort food!! I've made lots of chilis; one with guinness, beef tips, and recently I made one with coffee! But tonight I wanted to make one with butternut squash and black beans. It turned out DELICIOUS! And even though my husband turned his nose up at the squash, he ended up not minding it all and looking up the nutrition value of it haha! He is not a fan of vegetables so I sometimes have to sneak them in his food, like a child. Little does he know, I also pureed some of the squash and added it. Sneaky, sneaky wifey.
This chili was packed with flavor and really easy to make. I love a good chili with layers of flavor and maybe even different meats, but this one is quite simple, with only a few main ingredients and still packs a great flavor punch. I will say though, that I do not like a lot of beans in my chili so I usually will only have one kind, some times none. Like, I think Wendys has the worst chili! It's way too watery and has too many beans; it's like a bean soup! I loved the added texture the butternut squash gave this. You've got the ground turkey, black beans then big chunks of the squash. You could also make this as a vegetarian chili by substituting the turkey for quinoa or lentils and adding more beans.
My go-to toppings or add-ins for chili are either fritos or cornbread, sour cream-ALWAYS, and cheese. I'll often add pickled jalapenos as well but tonight I left them off because it has chipotle peppers in it. You can totally leave them out but they really add a great smokey flavor, as well as some heat.
If you're looking for a chili with great texture and layers of flavor, you'll love this!! It's a great accompaniment to some MNF and beers!
1 Package lean ground turkey
1 Can organic tomato sauce
1 Tbsp tomato paste
1 Can seasoned black beans
2 Cups frozen butternut squash
1 Small sweet onion finely diced
1 Large garlic clove minced
2 Tbsp olive oil
1 Can black beans
2.5 Cups low sodium beef broth
3 Tbsp chili powder
1 Tbsp dried oregano
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp cumin
1 Tsp sweet paprika
1 Chipotle pepper in adobo sauce finely chopped
2 Bay leafs
Toppings of your choice!
In a large pot over med high heat add olive oil, and diced onion. Cook for several minutes.
Add ground turkey cooking until golden brown. Add minced garlic and cook a min more.
While the turkey is browning, roast 1/2 cup of the squash for about 8 min then blend in a blender with a little beef stock.
Next, add all ingredients. Stir to combine and simmer on low for at least 30 minutes.
Serve in a big bowl topped with your favorite toppings!
Don't forget to tag me @thesavorysoul