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butternut-turkey-chili.cook

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+>> title: Butternut & Turkey Chili
+>> author: Chef Torie Cox
+>> servings: 2
+>> totalTime: 40 minutes
+>> tags: chili, turkey, butternut squash
+
+# Toast pepitas & prep veggies
+
+In a large #pot heat 1 tbsp @olive oil over medium heat.
+Add 1/4 cup @pepitas, 1/4 tsp @smoked paprika, 1/8 tsp @cayenne, 1/8 tsp @cinnamon, and a pinch of @salt.
+Toast, stirring frequently, until fragrant and lightly browned, about ~3-5 minutes.
+Transfer pepitas to a #bowl and set aside.
+
+Remove seeds from 3/4 cup @sweet pepper and chop.
+Finely chop 2 tbsp @onion and 1 tbsp @garlic if not prepped.
+Chop 2 tbsp @cilantro.
+Drain and rinse 1 cup @cannellini beans.
+Cut 1 @lime into wedges.
+
+---
+
+# Prep & cook chili
+
+In the same #pot heat 2 tbsp @olive oil over medium-high heat.
+Add 8 oz @ground turkey and season with 1/4 tsp @salt and 1/4 tsp @black pepper.
+Cook, breaking up with a #wooden spoon, until browned, about ~5-8 minutes.
+Remove turkey from pot and set aside.
+
+To the #pot add 1 1/2 cups @butternut squash (diced), 2 tbsp @onion (if not already in), 1 tbsp @garlic (if not already in), and the chopped @sweet pepper.
+Cook, stirring occasionally, until beginning to soften, about ~5-7 minutes.
+
+Add 1 tsp @chili powder, 2 tsp @cumin, 1 tsp @smoked paprika, and 1/4 tsp @dried oregano.
+Cook until fragrant, about ~1 minute.
+
+Stir in 1 container @crushed tomatoes, 1/2 cup @chicken broth, 1/2 cup @water, the cooked @ground turkey, the drained @cannellini beans, and 1/2 tsp @salt.
+Bring to a boil, then reduce heat to low and simmer until butternut is tender, about ~20 minutes.
+Taste and adjust seasoning with additional @salt and @black pepper.
+
+Crumble 2 tbsp @queso fresco in a small #bowl.
+
+---
+
+# Garnish & serve
+
+Ladle chili into #bowls.
+Top each serving with spiced @pepitas, 3 tbsp @sour cream, crumbled @queso fresco, chopped @cilantro, and @lime wedges.
+Serve hot.