Butternut Squash Chili
Recipe: https://recipestripper.com/recipes/5e5ae87e-5852-42a4-af58-753d6851eac6
Original source: https://www.chewoutloud.com/butternut-squash-chili-5/
Recipe image: https://www.chewoutloud.com/wp-content/uploads/2023/10/butternut-squash-chili-in-bowl-top-down.jpg

This Butternut Squash Chili is the one I make for family and friends every fall. It's healthy and boldly flavorful. People always ask for the recipe.
Yield: 10
Prep time: PT20M
Cook time: PT40M
Total time: PT60M

Ingredients
- 2 tablespoons olive oil
- 1 whole onion (diced)
- 7 cloves garlic (chopped)
- 1 teaspoon sugar
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons oregano
- 2 teaspoons ground coriander
- 1 pound ground turkey
- 3 tablespoons tomato paste
- 2 whole green bell peppers (seeded and chopped)
- 29 ounces fire-roasted tomatoes (with juices)
- 2 cups chicken broth
- 28 ounces black beans (from cans, rinsed well and drained)
- 1 medium butternut squash (peeled/seeded, and cubed into 1/2 inch pieces)
- kosher salt and freshly ground black pepper
- shredded cheddar cheese for topping (optional)

Instructions
1. In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.
2. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
3. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes.
4. Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat.
5. Taste and add additional salt and freshly ground black pepper, if desired. Serve warm, with shredded cheddar if desired.