Mild Turkey Chili with Butternut Squash, Bell Pepper & Mushrooms

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry the fresh produce.

Step 2

Trim ends and peel squash. Halve lengthwise, scrape out seeds, and small dice the flesh; transfer to a medium bowl and set aside.

Step 3

Preheat a medium saucepan over medium-high heat.

Step 4

While the pan heats up, peel and small dice onion. Trim and small dice celery.

Step 5

Once the pan is hot, add oil and swirl to coat the bottom. Add onion and celery; cook, stirring occasionally, until veggies are softened, about 5 minutes.

Step 6

Meanwhile, peel and mince garlic. Trim, seed, and small dice bell pepper.

Step 7

Add garlic and bell pepper to the pan; stir until fragrant, about 30 seconds.

Step 8

Add diced squash, broth, tomatoes, and spices to the pan. Bring to a boil over high heat, stirring occasionally.

Step 9

While the chili comes to a boil, thinly slice mushrooms; add to the pan.

Step 10

Once the chili is boiling, reduce heat and simmer, stirring occasionally, until the squash is almost tender, about 20 minutes

Step 11

Meanwhile, preheat a skillet over medium-high heat.

Step 12

Once the skillet is hot, add oil and swirl to coat the bottom. Add turkey and cook, stirring occasionally, until browned and cooked through, about 7 minutes. Remove from heat and set aside.

Step 13

When the squash is almost tender, stir cooked turkey and any accumulated juices into the pan; continue to cook until squash is tender and the chili is heated through, about 5 minutes.