Fight Fuel: Butternut Squash Turkey Chili
Temperatures might be rising in Boston, but sometimes you just need a big ol’ bowl of comfort food. Carly Siegler, trainer at EverybodyFights, can’t resist a good chili. One of her go-to recipes is the Butternut Squash Turkey Chili from Chew Out Loud. We’ve adapted the recipe slightly by adding more specifics and offering swaps to suit our fighter’s taste buds.
Try the recipe below and let us know what you think. Consider incorporating summer squash instead of butternut — it’s what’s in season!
Butternut Squash Turkey Chili
2 Tbsp olive oil or avocado oil
1 medium yellow onion, diced
5-7 cloves garlic, minced
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp ground cinnamon
2 tsp oregano
2 tsp ground coriander
1 lb ground turkey
3 Tbsp tomato paste
2 green bell peppers, seeded and chopped
2 cans diced tomato, no salt added
2 cups chicken or turkey broth
1 can of black beans, rinsed and drained
1 can of garbanzo beans (chickpeas) or red beans, rinsed and drained
1 medium butternut squash, peeled/seeded/cubed into bite-sized pieces
Sea salt and black pepper
Optional: 1 tsp of cayenne pepper for extra spice, shredded cheddar cheese for topping, avocado for topping
- In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.
- Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
- Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat. Add additional salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar if desired.
Fight Fuel Yip
This recipe makes 8-10 servings. Freeze half and package the rest up for lunch/dinner for the week. Pair with avocado or homemade pumpkin cornbread for topping.