Cold Front Turkey Chili

We are expecting a cold front to come in by tomorrow morning, finally!  This season has been unusually warm for Fall and I am SO ready for the cold weather comfort foods!  Today, I decided to get ahead of the front and make a twist of a version to turkey chili, which includes butternut squash and black beans.  It is YUMMY!

I usually cook by getting all my ingredients together first.  One thing you may want to do is get all the spices whisked together ahead of time since the first part goes pretty quickly.

The photo below isn’t all the ingredients but, you get the picture! 

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Here’s how to make it for yourself:

2 T Olive Oil

1 Onion (diced)

8 cloves Garlic (chopped)

Put the oil in a stock pot or dutch oven and heat it up.  Add the onion and chopped garlic and cook for about 45 seconds-1 minute.  You don’t have to worry about the onion turning translucent, we are just pulling out the aromas.

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1 Tablespoon each of the following:  Chili Powder, Sugar, Cumin, Cinnamon

2 tsp. each of the following:  Red pepper flakes, ground coriander, basil

1 tsp. salt

Mix the spices together and add this to the onion/garlic mixture until incorporated.

Add:

1.25 pounds ground turkey and cook thoroughly.

Once the turkey is cooked, add 3 Tablespoons tomato sauce.

Now, it’s time to add this:

2 green bell peppers (chopped), 1 Can diced tomatoes (I used Rotel w/jalapenos because I like a kick), and 2 Cups chicken or turkey broth.

Let this simmer while covered for about 30 minutes.  In the meantime, rinse and drain 1 can of black beans and have 1 large butternut squash peeled, seeded, and chopped into pieces.

After 30 minutes, add your black beans and butternut squash.  Let this simmer again for another 30 minutes.  Guess what??  You just made a killer dinner!

Photo below is just after stirring in the beans and butternut squash.

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So?  It is that easy!   Since things have been a little nuts here lately, I wanted to get a head start on tomorrow’s dinner.  I’ll throw this in the fridge for the night and into a crockpot for a few hours before supper tomorrow night.  As for sides?  I love to make my jalapeno cornbread with any chili I make.  I top our turkey chili with shredded cheese and diced green onions.

I love that 90% of this meal came from our garden. We do have turkeys we are planning on sourcing later this year and then?  This entire meal will be home grown and we couldn’t be happier!  It’s awesome knowing where all our food comes from!

 

 

 

 

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