54 lines
2.0 KiB
Plaintext
54 lines
2.0 KiB
Plaintext
---
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title: Butternut & Turkey Chili
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subtitle: with white beans, spiced pepitas & queso fresco
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author: Chef Torie Cox
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servings: 2
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time: 40 minutes
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prep time: 20 minutes
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tags:
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- chili
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- turkey
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- butternut squash
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- white beans
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diet:
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- gluten-free
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description: A hearty chili with butternut squash, ground turkey, white beans, and spiced pepitas topped with queso fresco.
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source: /recipe-images/butternut-chili.pdf
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------
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== Toast Pepitas & Prep Veggies ==
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In a #pot large enough to cook the chili in later{}, heat @olive oil{1%tbsp} over med heat.
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Add @pepitas{1/4%cup}, @smoked paprika{1/4%tsp}, @cayenne{1/8%tsp}, @cinnamon{1/8%tsp} and a pinch of @salt{}.
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Toast, stirring frequently, until @pepitas{} smell fragrant and are lightly browned, ~{3-5%minutes}, then remove from #pot and set aside.
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Remove seeds and chop @poblano pepper{3/4%cup}.
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Chop @cilantro{2%tbsp}.
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Drain and rinse @cannellini beans{1,1/2%cups}.
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Cut @lime{1} into wedges.
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== Prep & Cook Chili ==
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In the same #pot used for pepitas{}, heat @olive oil{2%tbsp} over med-high heat.
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Add @ground turkey{8%oz} and @salt{1/4%tsp} and @pepper{1/4%tsp} and cook ~{5-8%minutes}, until browned, breaking up with a #wooden spoon, then remove.
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To the same #pot, add @butternut squash{1,1/2%cups}(diced), @onion{2%tbsp}, @garlic{1%tbsp} and @poblano pepper{} and cook until beginning to soften, ~{5-7%minutes}.
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Add @chili powder{1%tbsp}, @cumin{2%tsp}, @smoked paprika{1%tsp}, @dried oregano{1/2%tsp}, and @cayenne{1/2%tsp} and cook ~{1%minute} or until fragrant. > HOT! add cayenne to taste.
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Stir in @chicken broth{1/2%cup}, @crushed tomatoes{1%cup}, @water{1/2%cup}, cooked @turkey{}, @beans{} and @salt{1/2%tsp}, bring to a boil, then reduce heat to low and cook until @butternut squash{} is tender, ~{20%minutes}.
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Crumble @queso fresco{2%tbsp}.
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Adjust chili seasoning to taste.
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== Garnish & Gather ==
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Serve chili in #bowls topped with spiced @pepitas{}, @sour cream{3%tbsp}, @queso fresco{}, @cilantro{} and @lime wedges{}.
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