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Butternut Turkey Chili.cook

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+---
+title: Butternut and Turkey Chili
+servings: 1
+prep_time: 20 minutes
+time: 1 hour
+category: mains
+description: "A hearty chili made with ground turkey, butternut squash, and sweet peppers, topped with spiced pepitas and queso fresco."
+tags:
+  - butternut squash
+  - chili
+  - turkey
+---
+
+Heat ~{1%Tbsp} @olive oil{} in a #pot over medium heat.
+
+Add @pepitas{1/4%cups}, pepita spice (¼%tsp smoked paprika, ⅛%tsp cayenne, ⅛%tsp cinnamon) and a pinch of @salt{}. Toast, stirring frequently, until fragrant and lightly browned, about ~{3-5%minutes}, then remove and set aside.
+
+Chop @sweet pepper{3/4%cup} and @cilantro{}; drain and rinse @beans{}; cut @lime{} into wedges.
+
+In the same #pot, heat ~{2%Tbsp} @olive oil over medium-high.
+
+Add @ground turkey{8%oz} and ~{1/4%tsp} each @salt{} & @pepper{}, cook ~{5-8%minutes} until browned, breaking up; remove and set aside.
+
+Add @butternut squash{1.5%cups} and @onion{2%tbsp}(chopped) to the pot and cook until beginning to soften, ~{5-7%minutes}.
+
+Add Chili Spice (1%Tbsp chili powder, 2%tsp cumin, 1%tsp smoked paprika, 1/2%tsp dried oregano) and cook ~{1%minute} until fragrant.
+
+Stir in @tomatoes{}, @broth{}, @water{1/2%cup}, cooked turkey, @beans{} and ~{1/2%tsp} @salt{}. Bring to a boil, reduce heat to low and simmer until butternut is tender, about ~{20%minutes}.
+
+Crumble @queso fresco{}.
+
+Adjust seasoning to taste.
+
+Serve chili in bowls topped with spiced @pepitas{}, sour cream (optional), queso fresco, cilantro & lime wedges.