Southwest Turkey & Squash Chili

We recently visited friends and they made this delicious chili for us for dinner one night.  Matt and I loved every bite and couldn’t wait to make it ourselves.  It’s a pretty easy chili and perfect for a cold night.  This recipe makes enough for 6 large helpings, or just a lot of leftovers…and it’s just as good left over.
Southwest Turkey & Squash Chili

you will need:
1.5 pounds ground turkey
3 teaspoons chili powder
2 teaspoons smoked hot paprika
1 teaspoon cinnamon
olive oil
2 large bell pepper, chopped (I used 1 green & 1 yellow)
2 small sweet onions, chopped
2 medium jalapeños, sliced
4 cloves garlic, minced
1 small or ½ large butternut squash, cut into 1 inch pieces
2-15 oz. cans black beans, rinsed & drained
2-15 oz. cans diced tomato with chilies
32 oz. carton vegetable broth
3 ripe avocados, sliced

In a large skillet with a bit of olive oil, brown your turkey on medium-high heat.  Turn heat down to medium-low and add chili powder, cinnamon and smoked hot paprika.  Sauté for about 2 more minutes, then take off heat and set aside.

In a large soup pot, heat a few tablespoons of olive oil over medium heat. Add chopped onions, peppers and jalapeño and cook about 10 minutes until onions begin to caramelize, stirring often.  Add garlic and cook 2 minutes more.

Add the cooked ground turkey to the cooked veggies.  Then add the squash, tomatoes, broth, beans and bring to a boil. Reduce heat and let chili simmer uncovered for about 45 minutes.  Test that the squash is tender and taste for seasonings and adjust accordingly.

Spoon chili into bowls and top with ½ sliced avocado.  Serve with extra jalapeños and sour cream.

serves: 6
time: 30 minutes prep & hands on cooking + 45 minutes cooking
from: Bulldogs & Brown Sugar

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