Name: Mild Turkey Chili with Butternut Squash, Bell Pepper & Mushrooms
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ small butternut squash; 3 sticks celery; 710 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 3 green bell peppers; 1.02 kg ground turkey; 0.68 kg white mushrooms; 1 ½ medium yellow onions; black pepper; chili powder; cumin, ground; nutmeg, ground; oregano, dried; paprika; salt; virgin coconut oil

Mild Turkey Chili with Butternut Squash, Bell Pepper & MushroomsMild Turkey Chili with Butternut Squash, Bell Pepper & Mushrooms — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ small butternut squash

3 sticks celery

710 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

6 cloves garlic

3 green bell peppers

1.02 kg ground turkey

0.68 kg white mushrooms

1 ½ medium yellow onions

black pepper

chili powder

cumin, ground

nutmeg, ground

oregano, dried

paprika

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Trim ends and peel each squash. Halve lengthwise, scrape out seeds, and small dice the flesh; transfer to a medium bowl and set aside.

Preheat a large pot over medium-high heat.

While the pot heats up, peel and small dice onions. Trim and small dice celery.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and celery; cook, stirring occasionally, until veggies are softened, 5-6 minutes.

Meanwhile, peel and mince garlic. Trim, seed, and small dice bell peppers.

Add garlic and bell pepper to the pot; stir until fragrant, about 1 minute.

Add diced squash, broth, tomatoes, and spices to the pot. Bring to a boil over high heat, stirring occasionally.

While the chili comes to a boil, thinly slice mushrooms; add to the pot.

Once the chili is boiling, reduce heat and simmer, stirring occasionally, until the squash is almost tender, 20-25 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add turkey and cook, stirring occasionally, until browned and cooked through, about 8 minutes. Remove from heat and set aside.

When the squash is almost tender, stir cooked turkey and any accumulated juices into the pot; continue to cook until squash is tender and the chili is heated through, about 5 minutes.

To serve, divide chili between bowls and enjoy!

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