I totally have to give credit for the inspo on this recipe to my friend Jen, from the local extension office. She always has great tastings using farm fresh ingredients at our local farmers’ market. She had a turkey chili at one of the last markets back in October that was SO DAMN GOOD. I needed to know what she did to make it so bangin’. Butternut squash y’all. Now, I never got her recipe from her because we always get too caught up in chit chat, me trying all her foods, and picking up my CSA. But I have been working on perfecting my own version of it ever since.
When the cold weather (and snow) finally set in, we were having this chili at least every other week–if not every single week. I love the warmth of chili and luckily it’s one of Aaron’s favorite dishes, so we both easily agree to make it. Neither of us mind taking it as our lunch for the next day either. It’s perfect to throw on the stove Sunday night and then eat on for the fist part of the week, when life seems to be crazier.
We like to have a decent sized bowl, but still have some sides with it. When we have it for dinner at home, we usually pair it with a grilled cheese or just eat it alone. When we pack it for lunch we take about half the amount and still take all our typical sides for the week lunches–just depends what we bought that week. Usually our lunch box sides include dark chocolate almond milk, two halo oranges, some sugar snap peas, and sometimes Angie’s popcorn. We eat whatever we feel like, and then save the leftovers for a snack later or lunch the next day.
All said in done, we both probably eat on the chili for about 3-4 days–depending how much we eat at a meal. So I’d guess there’s about 7 servings in here, give or take.
- 1 Tbsp oil
- ½ large yellow onion, diced
- 1 cup frozen diced green pepper
- 11 oz. butternut squash
- 1 lb ground turkey
- 2 (16 oz.) cans mild chili beans
- 1 (28 oz.) can diced or stewed tomatoes (I've used both)
- 1 can tomato sauce
- cinnamon, pumpkin pie spice, nutmeg, and seasoned salt to taste
- Heat oil in a large pot (I used a dutch oven).
- Add in diced yellow onion and cook ~5 minutes. Add in diced green pepper and cook ~5 minutes. Add in butternut squash. Sprinkle in some cinnamon, pumpkin pie spice, and nutmeg. Stir to coat veggies. Cook until butternut squash is soft.
- Push all ingredients in your pot to one side. Drizzle in more oil if needed. Add ground turkey, sprinkle with seasoned salt, heating until thoroughly cooked. Mix all ingredients together.
- Add in two cans of beans and can of tomatoes (do not drain!). Stir to combine.
- Add in tomato sauce. Sprinkle more cinnamon, pumpkin pie spice, and nutmeg to taste. Let simmer for 20-30 minutes, stirring as needed.