Turkey Chili With Squash Recipes

BUTTERNUT SQUASH AND TURKEY CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
• Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

BUTTERNUT SQUASH AND TURKEY CHILI

Steps:

• Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
• Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.

TURKEY CHILI WITH BUTTERNUT SQUASH NOODLES

Steps:

• Add the oil to a Dutch oven or large heavy-bottomed pot set over medium-high heat; heat until shimmering. Add the celery, onion and carrot and cook, stirring occasionally, until the vegetables are softened and browned around the edges, 5 to 6 minutes. Reduce the heat to medium and stir in the tomato paste, chili powder, cumin, cayenne, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the garlic and spices become fragrant and the tomato paste begins to brown, about 2 minutes. Add the turkey, breaking it up with the back of a wooden spoon. Season with another 1 teaspoon salt and 1/2 teaspoon pepper. Return the heat to medium high and cook, stirring occasionally, until the turkey is cooked through and starting to brown, 6 to 7 minutes. Add the tomatoes, beans and stock and bring to a boil. Reduce to a simmer and cook until the chili is thickened, about 30 minutes. Add additional salt and pepper to taste.
• Stir in the squash noodles and cook until tender, 5 to 7 minutes. Garnish with a dollop of sour cream and a sprinkle of scallions.

TURKEY CHILI WITH SQUASH

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Cook turkey, onions and chile in oil 6 to 7 minutes, stirring occasionally, until turkey is no longer pink. Stir in garlic, chili powder, cumin and salt; cook about 1 minute or until fragrant. Add broth, squash, beans and tomatoes. Increase heat to high; heat to boiling. Cover; reduce heat to medium-low, and cook 20 to 25 minutes, stirring occasionally, until squash is tender.

TERRIFIC TURKEY CHILI

Steps:

• Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
• Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
• While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
• In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
• Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

CHILI OF FORGIVENESS

Steps:

• Put the olive oil in a large heavy pot set over medium-high heat, add the onion, garlic, rosemary and a large pinch of salt and cook, stirring occasionally, until the onion is just barely softened, about 5 minutes. Add the crushed red pepper and toast for 30 seconds. Add the turkey and cook, stirring occasionally, until the meat is cooked through and quite browned and its moisture has evaporated, 10 to 15 minutes.
• Add the tomatoes and their juices to the pot, along with another big pinch of salt, increase the heat to high and bring the mixture to a boil. Turn the heat to low and gently simmer, uncovered, until the tomatoes lose their tin-can taste, about 20 minutes.
• Stir in the squash, cover the pot and cook over medium-low heat, stirring occasionally, until the squash is just tender, about 20 minutes. Add the beans, kale and sage and cook, uncovered, until the kale is just wilted, about 5 minutes. Season with salt. Ladle the chili into bowls and top each portion with grated Parmesan.
• Do Ahead
• The chili can be refrigerated for up to 1 week. Reheat it over medium-low heat, stirring often. It also freezes very well for up to 2 months.

SPICED TURKEY CHILI WITH SPAGHETTI SQUASH

Steps:

• Preheat oven to 375°F. Season squash with 1 tsp. salt. Arrange face down on a parchment-lined rimmed baking sheet. Bake squash until interior is tender when flipped and prodded with a fork, 20-40 minutes depending on size.
• Meanwhile, heat oil in a large, deep-sided skillet over high. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until well browned, about 8 minutes. Reduce heat to medium. Add allspice, cinnamon, cayenne, three-quarters of the onion, and 1/2 tsp. salt and cook, stirring occasionally, until tender, 8 minutes. Increase heat to high. Stir in vinegar, scraping up browned bits from bottom of pan. Add broth, beans, tomato sauce, and cocoa powder and stir to combine. Bring to a boil and continue to cook, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt, if needed.
• Scrape spaghetti squash out into strands with a fork. Divide among bowls, then spoon chili over. Top with parsley, olives, and remaining chopped onion.

BUTTERNUT SQUASH AND TURKEY CHILI

Steps:

• In a large non-stick stockpot, sauté garlic and onion for 2-3 minutes.
• Add ground turkey and cook over medium heat.
• When the turkey is cooked about halfway, add the squash to the pot and continue cooking and stirring until turkey is cooked through.
• Add all other ingredients to pot and stir.
• Bring to a boil over medium/high heat.
• Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally, until squash is softened to your liking.

BUTTERNUT SQUASH CHILI

Steps:

• In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.