Kabocha Squash and Turkey Chili
This Kabocha Squash and Turkey Chili is hearty and healthy take on the classic meal-in-a-bowl. Kabocha squash adds an earthy bite to the already substantial chili. Warm and spicy: this is feel good food!
Servings: 6 servings
Ingredients
- 1/4 cup olive oil, divided
- 1 lb ground turkey
- 2 cups kabocha squash, cubed in to bite sized pieces
- 1 green pepper, chopped
- 1 yellow onion, chopped
- 3 cloves fresh garlic, minced
- 1 Tbsp chili powder
- 1 Tbsp garlic powder
- 2 tsp cumin
- 1 tsp salt
- Freshly cracked pepper
- 1 28 oz can crushed tomatoes
- 1 28 oz can diced tomatoes
- 1 15 oz can red kidney or cannellini beans
- Shredded cheese, sour cream or greek yogurt, green onions, and tortilla chips for serving, optional
Instructions
- In a large Dutch oven or stock pot, add 1 tablespoon to pan. Add ground turkey, and break up in to bite sized pieces. Cook until just done: the turkey will go back in to the chili to completely cook. Using a slotting spoon, scoop turkey in to a bowl and set aside.
- Add another tablespoon of olive oil. Add pumpkin, pepper, onion, and garlic. Stir to coat. Add in chili powder, garlic powder, cumin, salt and pepper. Stir to combine. Allow mixture to sauté for another 5 minutes, adding an additional tablespoon of olive oil if needed.
- Add crushed and diced tomatoes, cannellini beans, and ground turkey. Stir thoroughly to combine. Cover, and allow to simmer over low heat for 30 minutes, stirring every now and then to prevent scorching on the bottom of the pan.
- Serve with optional toppings, or choose your favorite!