Serves:
Ingredients:
2 cloves of garlic ~ crushed
1 ½ pounds ground turkey (don’t use the breast meat)
Sea salt and freshly ground black pepper to taste
Chipotle chile pepper to taste
1 large Vidalia onion, chopped
1 (28 ounce) can diced tomatoes
1 (15 ounce) can fire roasted tomatoes
3 cups cubed butternut squash
1 (15 ounce) can red chili beans
1 (15 ounce) can seasoned black beans
1 (15 ounce) can great northern beans
¼ cup brown sugar
1 teaspoon cumin (or more to taste)
¼ teaspoon cinnamon
4 tablespoons chili powder
Chipotle chile pepper to taste
Topping:
¾ cup sour cream
¼ cup pumpkin puree
Chipotle chili powder to taste
Grated cheddar cheese
Corn bread
Directions:
Heat olive oil in a large sauté skillet over medium heat; add the garlic and brown turkey, stirring often, until crumbly and no longer, pink, about 10
minutes. Season with salt, pepper and chipotle chili powder to taste.
Transfer turkey to a slow cooker and stir in onions, diced tomatoes, fire roasted tomatoes, butternut squash chunks, chili beans, black beans, great northern beans, brown sugar, cumin, cinnamon, and chili powder. Set cooker to Low, cover, and cook until butternut squash is tender and has started to break apart, at least 3 hours.
Topping:
Combine the sour cream and pumpkin puree and season with chipotle chili powder to taste.
To serve:
Ladle the chili into bowls ~ top with the spiced sour cream mixture
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