Turkey & Butternut Squash Chili w/ Mango Salsa

Serves 8-10

1 ½ lbs.       ground turkey

½ tsp.          red pepper flakes (or less depending on taste)

1 cup           canned pumpkin

1 can           fire roasted diced tomatoes with juice

2 cups         vegetable broth (better than bouillon)

½  cup         orange juice concentrate, from frozen can

3-4 tbs.        olive oil

1                 diced red onion

2-3 cloves    minced garlic

6 cups         peeled and cubed butternut squash, steamed until fork tender, but not cooked all the way through  

2 tbs            chili powder

1 tbs.           cumin

2 tbs.           tomato paste

¼ cup.         chipotle chiles en adobo, diced with liquid

1 can           white cannellini beans, drained and rinsed

1 can           chickpeas, drained and rinsed

Salt and pepper to taste

Heat the olive oil in a large 5-6 quart Dutch oven, add red pepper flakes and onion sauté until translucent, add minced garlic. Add ground turkey and sauté until cooked through. Add spices and some salt and pepper.

Add diced tomatoes, vegetable broth and butternut squash, bring to boil and then turn to a simmer. Mix pumpkin, orange juice and tomato paste together, add to Dutch Oven.  Add beans and chipotle chiles to stock pot. Add Salt and Pepper if needed, let simmer until heated and butternut squash is cooked through.

 Serve with Cheese and Mango Salsa