Turkey & Butternut Squash Chili w/ Mango Salsa
by Chef Shirley
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PREPTIME
15 mins.
COOKTIME
45 mins.
SERVING SIZE
8-10
Ingredients
- 1 ½ lbs.|Ground turkey
- ½ tsp.|Red pepper flakes (or less depending on taste)
- 1 cups|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
- 1/4 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
Steps
1
Heat the olive oil in a large 5-6 quart Dutch oven, add red pepper flakes and onion sauté until translucent, add minced garlic.
2
Add ground turkey and sauté until cooked through. Add spices and some salt and pepper.
3
Add diced tomatoes, vegetable broth and butternut squash, bring to boil and then turn to a simmer.
4
Mix pumpkin, orange juice and tomato paste together, add to Dutch Oven.
5
Add beans and chipotle chiles to stock pot. Add Salt and Pepper if needed, let simmer until heated and butternut squash is cooked through.
6
Serve with Cheese and Mango Salsa