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Butternut Squash Chili

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Cook Time 1 hour
Servings 10

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion diced
  • 7 cloves garlic
  • 1 tsp sugar
  • 1 tbsp chili powder
  • 1 tsp chipotle chili powder
  • 2 tbsp Worcestershire sause
  • 1 tbsp groud cumin
  • 1 tsp ground cinnamon
  • 2 tsp oregano
  • 2 tsp ground coriander
  • 3 tbsp tomato paste
  • 2 green bell peppers
  • 29 oz fire-roasted tomatoes with juices
  • 2 cups chicken broth
  • 28 oz black beans
  • salt to taste
  • pepper to taste
  • 2 lb butternut squash cubed into 1/2 in pieces
  • 1 lb ground turkey
  • cheese optional

Instructions
 

  • In a large pot, heat olive oil until hot. Add onion and garlic, stir until fragrant for about 30 seconds.
  • Add sugar, chili powders, cumin, cinnamon, oregano, and coriander. Stir for 10-15 seconds.
  • Add ground turkey to pot and sprinkle salt. When the turkey is cooked through, add tomato paste and stir.
  • Add bell peppers, fire-roasted tomatoes with juices, chicken broth, and Worcestershire sauce. Bring chili to a simmer, leave covered for 20 minutes.
  • Add squash and beans. Bring chili back to a simmer covered for an additional 20 minutes or until the squash is tender.
  • Remove from heat and add additional salt and pepper to taste. Serve warm (optional: add cheese) and enjoy!