The secret ingredient to this delicious chili is butternut squash. It was an accidental finding, but it turns out that butternut squash is divine in chili!
This week at Costco, I purchased a package of peeled and cubed butternut squash. I’ve been using it all week but my favorite use was in the chili.
This recipe makes a lot of chili! I like to make a batch of this or any chili and freeze it for those nights when I don’t feel like preparing dinner. This chili was so good that my family ate it all week and there was nothing left to freeze. My husband even took it to work and asked for more for dinner. That is how I knew it was really good!
You can put your favorite toppings on this chili. Some of our favorites are diced avocado, shredded cabbage, sliced green onions or shredded cheese. We even had left over cauliflower that we crumbled over the top one night. That was even good!
2 pounds ground turkey
2 Tablespoons oil
1 green pepper, diced
1 yellow onion, diced
2 cloves garlic, minced
1 1/2 cup diced butternut squash
2 – 14 oz. cans black beans
2 – 26 oz. boxes diced tomatoes
2 Tablespoons chili powder *
1 1/2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
In a large stock pot, heat the oil. Add the onion, green pepper and squash and saute for five minutes. Add the garlic and cook for one more minute.
Add the remaining ingredients. Bring to a boil and then turn down the heat to a simmer. Simmer with the cover on the pot for two hours, stirring occasionally.
Serve with your favorite toppings. Once the chili is cooled, you can put it in freezer safe containers and freeze the chili for later use.
* If you like really spicy chili – add more chili powder.