Smoky Turkey and Butternut Squash Chili

This could be the only recipe for turkey chili you’ll ever need.

Turkey and Butternut Squash Chili

Serves: 4

Prep time: 15 minutes

Cook time: 1 hour

INGREDIENTS

2 tablespoons cooking oil (I use grapeseed oil)
1 red onion, diced
1 red bell pepper, diced
1 butternut squash, peeled and diced into small cubes
1 pound ground turkey
1 teaspoon garlic powder
4 (or more) garlic cloves, minced
1 tablespoon chili powder
1 tsp chipotle chili powder (optional)
1 cup of your favorite barbecue sauce
1 tablespoon chopped chipotle pepper in adobo (if you like spice you could do more)
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 or 2 bay leafs
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) diced tomatoes, including the liquid
2 cups chicken stock
Salt and pepper to taste (or use smoked salt as a garnish if you have it)
Garnish: avocado, plain greek yogurt or sour cream, smoked salt, cheddar cheese (Kerrygold is the way to go!)

DIRECTIONS

In a large Dutch oven or stockpot, warm the oil over medium heat. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, for about 5 minutes.
While the the veggies are cooking, cook the turkey in a separate pan over medium heat. Add the garlic powder, a pinch of salt, and a little pepper. When the turkey is just about done, drain most of the fat in the sink.
Turn the heat under the veggies down to medium-low and add the turkey, garlic, chili powder, chipotle chili powder, chipotle peppers, cumin and cinnamon. Cook, stirring constantly for about 1 minute. Add the bay leafs, black beans, tomatoes, barbecue sauce and chicken stock. Stir to combine and cover for about 1 hour, stirring occasionally.
Taste about halfway through cooking and adjust the seasonings as needed.
You’ll know your chili is done when the butternut squash is soft and the liquid has reduced some. *Check the notes below if you need a trick to thicken your chili faster.
Serve the chili in individual bowls, topped with a dollop of greek yogurt or sour cream, diced avocado, freshly shredded cheddar cheese, and a pinch of smoked salt.

NOTES

How to thicken your chili: Mix 2 tablespoons of flour and about a cup of hot liquid from your chili in a small bowl. Mix together to dissolve the flour, creating a pastey consistency. Stir the mixture into the chili.
How to make this a vegetarian chili: Simply leave out the turkey, substitute vegetable stock for the chicken stock, add an extra can of beans, and one more bell pepper. Wa-la!