Sunday, September 11, 2016

Butternut Squash Chili

Recipe makes 2 quarts and freezes well!

1 1/2 teaspoons olive oil
1 pound ground turkey
1 onion, chopped
2 cups water
1 28-ounce can crushed tomatoes
1 16-ounce can cannellini beans, drained
1 tablespoon garlic, minced
3 tablespoons  chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon black pepper, ground
2 cups  butternut squash, peeled and diced

Heat the oil in a large pot over medium heat. Place turkey in the pot and cook until evenly brown. Stir in onion and cook until tender.
Pour the water into the pot. Mix in tomatoes, white beans, squash, and garlic. Season with chili powder, paprika, oregano,  cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.