HEALTHY COMFORT FOOD | I can't stop making this recipe!
As the colder weather sets in I can't stop craving healthy comfort food and I can't stop making this recipe! It's a turkey and butternut squash chili that will warm and nourish your belly (and soul!).
Loaded with protein, colorful vegetables, and lots of warming spices you will find yourself coming back to the recipe all winter long. XO
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TIMESTAMPS
0:00 Intro
0:46 Prepare the ingredients, onion, pepper, and garlic
1:56 Prepare the butternut squash
4:05 Heat your olive oil in a Dutch Oven
4:39 Add your onion, pepper, and garlic to the pot
5:02 Add your ground turkey to the pot
5:52 Add the butternut squash, the spices, diced tomatoes, and broth
6:59 Rinse the beans and add to the pot when boiling, and let simmer
7:37 Finish with chopped spinach
8:47 Blooper
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TURKEY + BUTTERNUT SQUASH CHILI RECIPE
1 tbsp extra virgin olive oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, chopped
2 pounds ground turkey
6 cups butternut squash, cut into bite-sized pieces
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon cinnamon
28 ounces fire-roasted diced tomatoes
4 cups low sodium chicken broth
1 15-ounce can of black beans
1 15-ounce can of chickpeas
3 cups baby spinach
Heat olive oil in a large dutch oven over medium heat. Add onion, pepper, and garlic with a pinch of salt and cook for 5-7 minutes or until the onions are tender and translucent.
Push all the veggies to the side and add in the ground turkey. Season with salt and pepper. Use a wooden spoon or spatula to break the turkey down into crumbles and cook until no longer pink.
Add the butternut squash, chili powder, cumin, smoked paprika, cinnamon, salt and pepper. Stir everything together.
Add in fire-roasted tomatoes and chicken broth. Bring everything to a boil and then reduce the heat and bring everything to a simmer.
Add the beans to the pot, stir and partially cover the pot. Simmer for 30 minutes or until squash is tender.
Finish with baby spinach. Adjust seasonings. Serve and enjoy!
NUTRITION:
Serving: 2cups | Calories: 336kcal | Carbohydrates: 30g | Protein: 42g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 371mg | Potassium: 1275mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17882IU | Vitamin C: 63mg | Calcium: 156mg | Iron: 4mg
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#healthycomfortfood #turkeychili #butternutsquashrecipes
How To Make Best-Ever Turkey Chili | How To Feed a Loon
LINK TO COMPLETE RECIPE BELOW:
This truly is the best-ever turkey chili and after one bite, you'll agree. Incredibly flavorful and yet healthy, too!
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Black Bean Chili with Ground Turkey and Italian Sausage
Delicious and hearty black bean chili made with italian sausage and ground turkey. Very easy to make!
Homemade Turkey Chili | Crockpot Recipe
Homemade Turkey Chili | Crockpot Recipe _ If you were looking for a good Turkey Chili Recipe then look no further! Give this recipe a try and you'll be amazed at just how flavorful this recipe is. Enjoy!
Chili Ingredients
2 lbs. Ground Turkey Meat
4 tbsp *Chili Seasoning
2 15 oz. cans Kidney Beans
2 8 oz. cans of tomato sauce
2 10 oz. cans Diced Tomatoes with Green Chilies
1 cup Shredded Cheddar Cheese
2- 3 Green Onions Tops for taste and garnish
Chili Seasoning Mix Ingredients
2 tbsp Chili Powder
2 tbsp Cumin
2 tsp Paprika
2 tsp Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
Combine all ingredients and mix.
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How To Make Chili - Homemade Chili Recipe #MrMakeItHappen #ChiliRecipe
Fall is upon is... which for me, immediately informs me that it's Chili Time! Chili is one of those recipes that I constantly tweak and add a pinch of this or that and I hope you do the same. This dish should be a reflection of your personal flavor profile... Use this recipe as a baseline and season it to taste and enjoy!
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Shopping List:
2.25 lbs Ground Beef (80/20 or 85/15)
4 cloves minced garlic
1 diced onion
2 large jalapenos
1/2 red bell pepper
1/2 green bell pepper
3-4 slices of thick cut bacon (optional)
4 oz black beans
15 oz kidney beans
smoked paprika, ancho chile powder, chipotle chile powder (to taste 1/4 tsp or so)
cinnamon sugar (to taste)
salt, pepper, garlic, onion powder
6-8 oz mexican beer or chicken stock
1 tbsp better than bouillon chicken or beef base
2 tbsp tomato paste
worcestershire sauce & hot sauce (to taste)
14oz can crushed tomatoes
8oz can tomato soup
14oz fire roasted diced tomatoes
3 dashes of liquid smoke
2-3 tbsp brown sugar (if needed)
Cayenne pepper (as needed for heat)
Directions:
Start by adding a bit of cooking oil and your 3 slices of thick cut bacon. Once bacon begins to get crispy, remove it and add the ground meat directly to the pot. Once browned, begin adding your seasonings as seen in the video. Next, add in your diced veggies and mix to incorporate. Deglaze the pot with your beer or chicken stock. Bring to a boil and then reduce to a simmer. Begin adding in your tomato products and beans and cover to simmer for 30-60 minutes stirring occasionally (do not let anything stick to the bottom and burn! heat should be on low) Taste for seasoning and add whatever you feel it needs (more spice - add cayenne or hot sauce... add brown sugar or cinnamon sugar to sweeten if desired) Total cook time should be around 2 hours to allow all of the flavors to come together. Serve with your favorite chili toppings and enjoy!
15-Minute Weeknight Chili | Kenji's Cooking Show
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If you want a bean-free, Texas-style chile con carne, here's a video for that:
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And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like:
Here's the Easy Weeknight Chili recipe from my first book, The Food Lab:
EASY WEEKNIGHT GROUND BEEF CHILI
Adapted from The Food Lab
Sometimes even the best of us don’t feel like going all out. Here’s a much quicker weeknight chili that uses a few of the tricks learned from my Best Short-Rib Chili (page 259) and the 30-minute bean soup recipes (pages 196–200). I use ground beef here, which precludes real browning as an option, but a couple of smoky chipotle chiles added to the mix lend a similar sort of deep complex- ity. Serve the chili with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avo- cado, and/or chopped cilantro, along with corn chips or warmed tortillas.
SERVES 4 TO 6
4 tablespoons unsalted butter2 medium onions, grated on the large holes of a box grater (about 11⁄2 cups)2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons)1 teaspoon dried oreganoKosher salt2 chipotle chiles packed in adobo, finely chopped2 anchovy fillets, mashed to a paste with the back of a fork1⁄2 cup Chile Paste (page 259) or 1⁄4 cup chili powder1 tablespoon ground cumin1⁄2 cup tomato paste2 pounds boneless ground chuck One 28-ounce can whole tomatoes, drained and chopped into 1⁄2-inch piecesOne 15-ounce can red kidney beans, drained1 cup homemade or low-sodium canned chicken stock, or water2 to 3 tablespoons instant cornmeal (such as Maseca)2 tablespoons whiskey, vodka, or brandy (optional)Freshly ground black pepper Garnishes as desired (see the headnote)
1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring fre- quently until the onions are light golden brown, about 5 minutes. Add the chipotles, anchovies, chile paste, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogeneous, about 1 minute.
2. Add the ground beef and cook, using a wooden spoon to break up the beef into pieces and stirring frequently, until no longer pink (do not try to brown the beef ), about 5 minutes. Add the tomatoes, beans, stock, and cornmeal and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the flavors have developed and the chili is thickened, about 30 minutes.
3. Stir in the whiskey, if using. Serve with some or all of the suggested gar- nishes, along with corn chips or tortillas.