Butternut Squash Chili

INGREDIENTS

• 2 TB olive oil

• 1 large onion, diced

• 7 cloves garlic, chopped

• 1 TB chili powder

• 1 TB ground cumin

• 1 TB ground coriander

• 1 tsp ground cinnamon

• 2 tsp oregano

• 1 lb ground turkey (optional)

• 1 can or 4 oz tomato paste

• 2 green bell peppers, seeded and chopped

• 2 tomatoes chopped

• 2 1/2 cups chicken broth

• 1 large butternut squash, peeled/seeded, and cubed into 1 inch pieces

• Kosher salt and freshly ground black pepper

• 1 cup heavy cream

TOPPINGS

• Shredded cheddar cheese

• Diced onion

• Cilantro

• Sour cream

INSTRUCTIONS

1. In a large dutch oven, heat olive oil until hot. Add onion and garlic, stirring until lightly browned. Add chili powder, cumin, cinnamon, oregano, and coriander stirring to toast spices.

2. Crumble ground turkey into pot and salt it. When turkey is cooked through, add tomato paste and stir to combine.

3. Add bell peppers, tomatoes and broth. Scrape bottom of pan while stirring. Add squash and cook on medium heat for 10 minutes. Lower heat and simmer covered another 30 minutes or until squash is fork tender.

4. To make your chili extra creamy add heavy cream and simmer for an additional 5 minutes covered.

5. Remove from heat. Add salt and freshly ground black pepper to taste. Serve with fresh toppings and enjoy!

BONUS! 

Use the bulb base of the butternut squash or a small pumpkin scooped out as a festive bowl! 

Check out one of our all-time favorite butternuts — Waltham Butternut — here.