Monday, October 24, 2011

Turkey Chipotle Butternut Squash Chili

It is fall time, the pumpkin and squashes are prominent on many house steps and inexpensive in the grocery store. A bowl of light spicy chili helps keeping warm in the increasingly chillier (no pun intended) days. There are so many varieties on making chilis, but this is a tasty one!
Turkey Chipotle Butternut Squash Chili (makes 4 servings);
  • 8 oz ground lean turkey
  • 1/2 white onion, chopped
  • 2 garlic cloves, minced
  • 1 hot chili pepper, minced
  • 1 ts olive oil
  • 1/2 TB ground cumin
  • 1 TB oregano
  • 1 1/2 TB chili powder
  • 1/4 ts ground cinnamon
  • 1 ts taco seasoning
  • 1 fresh (or dried) bay leaf
  • 1/2 TB brown organic sugar
  • 1/2 can no salt added diced tomatoes
  • 2 chipotles in adobe sauce, diced
  • 1/2 cup frozen (or fresh) corn
  • 1/2 cup cubed butternut squash (I always have some frozen for the feta spinach muffins)
  • 1/2 regular sized can of cannellini beans, drained and rinsed
  • 2 handful fresh baby spinach
  • 3 cups of water
  • 1 ts chicken bouillon
heat the olive oil in a medium sized skillet and fry the onions and garlic until lightly browned. Add the ground turkey and break up with a spatula to brown all sides lightly. Add all the spices and herbs, hot chili, the tomatoes, chipotle, corn, butternut squash and water and bouillon. Stir, combin and bring to a simmer. Add the cannellini beans, and simmer the chili on low for 30min. Add the spinach, and simmer for another 5 minutes. Remove the bay leaf, and serve with some sour creme or creme fraiche and crusty bread.
turkey chili

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