This is one of mine and Jordan's favourite meals. Even though it's 110 degrees in Arizona right now, we still crave this warm bowl of chili. The leftovers are the best too because the flavour gets better and better with time.
*Recipe adapted from HERE
- 2 TB olive oil
- 1 onion, diced
- 7 cloves garlic, chopped
- 1 TB chili powder
- 1 TB ground cumin
- 1 tsp ground cinnamon
- 2 tsp oregano
- 2 tsp ground coriander
- 1 lb ground turkey
- 3 TB tomato paste
- 2 green bell peppers, seeded and chopped
- 2 cans (14.5 oz each) fire-roasted tomatoes, with juices
- 2 cups free-range chicken broth
- 2 (14 oz each) cans no salt added black beans, rinsed well and drained
- 1 medium butternut squash, peeled/seeded, and cubed into ½ inch pieces
- Pink himalayan salt and ground pepper
- Plain greek yogurt (topping)
- In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.
- Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
- Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat. Add additional salt and freshly ground black pepper to taste. Serve warm, with plain greek yogurt on top.