I absolutely love this chili recipe. It’s different and delicious. It ends up in the dinner rotation at my house on a fairly regular basis.
Cincinnati Turkey & Butternut Squash Chili (makes 6 servings)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 pound ground turkey
- 2 green bell peppers, chopped
- 1 tablespoon chili powder
- 1 tablespoon unsweetened natural cocoa
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes with their juices
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 (15 oz) can kidney beans
- 1/2 cup water
- 1 tablespoon unsulfured molasses
- 1 bay leaf
- 12 ounces whole grain spaghetti
- Optional topping: shredded cheese
To Make It
- In a large dutch oven, heat the olive oil over medium-high heat.
- Add the chopped onion and cook, stirring, until softened, about 5 minutes.
- Add the garlic and cook for 30 seconds.
- Add the turkey and cook, breaking it up into small pieces, until cooked through and no longer pink, about 15 minutes.
- Add the bell pepper and cook until they soften, about 5 minutes.
- Add the chili powder, cocoa, cumin, oregano, cinnamon, paprika, cayenne pepper, and cloves. Stir until fragrant, about 1 minute.
- Add the tomato sauce, diced tomatoes with their juices, butternut squash, kidney beans, water, molasses, and bay leaf. Bring to a boil.
- Reduce the heat to low and simmer until the mixture has thickened but is still soup like, about 1 hour.
- Meanwhile, prepare spaghetti according to package instructions.
- When ready to serve chili, remove bay leaf. Serve over spaghetti, topped with cheese, if desired.
Recipe adapted from Comfort Food Fix by Ellie Krieger.