Turkey Butternut Squash Skillet Chili
- 2 tbsp olive oil
- 1 lb lean ground turkey
- 1 small yellow onion, finely chopped
- 1 green bell pepper, stem and seeds removed, finely chopped
- 2 cloves garlic, minced
- 1 16-oz bag frozen butternut squash
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup low-sodium chicken broth
- 1/4 cup tomato paste
- 2 14-15 oz cans fire-roasted tomatoes
- 1 14-oz can black beans, drained and rinsed
- 1 14-oz can kidney beans, drained and rinsed
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- 2 avocados, pitted and cubed or sliced
- Fresh cilantro, for garnish
- Wash hands with soap and water.
- Heat oil in a large cast-iron skillet over medium high heat. Add turkey and break up with spoon. Cook turkey, stirring frequently until browned, 5-10 minutes, and until internal temperature reaches 165° F on a food thermometer.
- Rinse dishes after each step involving raw meat.
- Gently rub the onion, bell pepper and garlic under cold running water. Cut and add to skillet and cook until softened, about 5 minutes.
- Stir in butternut squash and season with chili powder, cumin, salt and pepper. Stir in chicken broth, tomato paste and tomatoes. Bring to simmer and reduce heat to medium-low. Simmer, uncovered, stirring frequently until thickened and butternut squash is heated through, about 15 minutes.
- Stir in beans and cook additional 5 minutes until heated through.
- Serve hot and top with cheese, sour cream, avocado and cilantro.
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.