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