Butternut Apple Turkey Chili

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I don’t know if this was the case where you live, but Mother Nature went from moderate temperatures to downright chilly this week. Of course, I had to pull out the stock pot and whip up a meal that was sure to warm us up. And to me, nothing is as good on a cold fall day as a bowl of zesty chili. I love chili. Not only because it tastes so darned good, but because it’s a major comfort food, it’s super easy to prepare, AND you get leftovers for days. Aside from the time when my wife was pregnant and had a weird (but temporary) aversion to chili, I make this every recipe year. Feel free to follow it as written or substitute out your favorite fall and winter veg!

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Butternut Apple Turkey Chili

Yields 8-12 portions

Ingredients:

  • 1 lb lean ground turkey
  • 1 jalapeño, seeds removed and minced
  • 1 parsnip, cut into ½ inch cubes
  • 1 granny smith apple, cut into ½ inch cubes
  • 5 cloves of garlic, minced
  • 1 yellow onion, cut into ½ inch squares
  • 1 large butternut squash, peeled, seeds removed, and cut into ½ inch cubes
  • 2 (14.5 oz each) cans of low/no sodium diced tomatoes with juice (I always prefer canned vegetables to be low/no sodium so I can control the salt content of the dish as a whole)
  • 2 cans of water (use the empty tomato cans)
  • 15 oz can kidney beans, rinsed
  • 2 tsp. chili powder
  • 1 tsp. ginger powder
  • 1 tsp. pumpkin pie spice (trust me!)
  • 1 tsp. garlic powder
  • 4 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. black pepper
  • 2 tbsp. apple cider vinegar
  • 3 tbsp. oil (avocado, canola, or vegetable)

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In a large stock pot, heat oil over medium heat until shimmering. Add in the onions and sauté until translucent. Add in the garlic, jalapeños, chili powder, ginger powder, garlic powder, pumpkin pie spice, and cumin and sauté for 1 minute. Stir in the ground turkey, breaking up the turkey as you stir, and sauté until the turkey starts to brown. Stir in the parsnips, butternut squash, and apples. Stir in the tomatoes, water, salt, and pepper. Cover and turn the heat to low. Cook the chili over low heat for 1 hour, stirring occasionally. After 1 hour the chili should be thickening up. Stir in the apple cider vinegar and kidney beans, and more salt if you prefer. Serve with beer bread, toasted pumpkin seeds, greek yogurt, sour cream, or cheese!

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