This Butternut Squash Chili is the perfect easy dinner for brisk fall and winter nights. Gather the family around the table and warm up with a delicious bowl of this hearty and healthy meal.
28ozblack beans, from cans, rinsed well and drained
1mediumbutternut squash, peeled/seeded, and cubed into 1/2 inch pieces
kosher salt and freshly ground black pepper
shredded cheddar cheese for topping, optional
Instructions
In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.
Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes.
Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat. Add additional salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar if desired.
Notes
Chili keeps well; simply cover and chill in fridge. Reheat by bringing back to simmer on stovetop.
Make it meatless by using veggie broth and omitting turkey.