Tag: fall

Ingredients

Butternut Squash, Black Bean and Turkey Chili
3 teaspoons olive oil
1 lb 99% fat-free ground turkey
1 medium onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
4 tablespoons tomato paste
Kosher salt
1 small butternut squash, peeled, seeded and cut into 1/2inch cubes (about 4 cups)
4 ripe plum tomatoes, chopped
Two 14-ounce cans black beans, drained and rinsed
1/4 cup chia seeds
Freshly ground black pepper
1 to 2 tablespoons white wine vinegar
Avocado Crema to drizzle

Avocado Crema
1 large ripe avocado
½ cup Greek yogurt
3 tablespoons half & half
2 ½ tablespoons freshly squeezed lime juice (from about 1.5 medium limes)
1 teaspoon honey
1 medium clove garlic
½ cup roughly chopped fresh cilantro
1 teaspoon cumin
½ teaspoon kosher salt

Directions

Butternut Squash, Black Bean and Turkey Chili
1. Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven.
2. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes.
3. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes.
4. Add the chili powder and cumin and stir about 30 seconds.
5. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds.
6. Add the squash, tomatoes and 4 cups water. Bring mixture to a boil, then adjust heat and reduce to simmer. Let simmer, uncovered, until the chili has thickened and the squash is tender, 40 to 50 minutes.

[While the chili is simmering, I made the avocado crema (recipe below). But you’re not done with the chili just yet, so make sure to go on to step 7!]

7. Once the chili is thickened and the squash is tender, stir the beans and chia seeds into the chili and heat through, about 5 minutes.
8. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar.
9. Spoon the chili into bowls and top each bowl with a few drizzles of avocado crema!

Avocado Crema
[steps continued from above]
1. Combine avocado and Greek yogurt in the bowl of a food processor. Process for 1 minute until smooth and creamy.
2. Add remaining ingredients and process again for 2 minutes until very smooth and only tiny bits of the cilantro are visible.
3. Transfer to a jar [for this recipe I used a squeeze bottle to drizzle] and refrigerate until the chili is ready. Can be stored in the refrigerator for 1-2 days.
*If you like the crema a bit thinner, add more half and half to the processor until you reach desired consistency*