Turkey Chili With Squash And Zucchini

Heat 1 12 teaspoons of the oil over medium high heat in a large dutch oven.

Izmir turkey october izmir turkey market. Farmers market turkey chili. Add the remaining ingredients. In 5 quart dutch oven heat oil over medium high heat.

Add broth squash beans and tomatoes. Stir in garlic chili powder cumin and salt. Butternut squash adds additional nutrients flavor and bulk to turkey squash and black bean chili.

I only used a couple spoonfuls of tomato paste. Add the turkey and cook breaking up chunks with the side of a wooden spoon until browned about 5 minutes. Spray a large nonstick skillet with nonstick spray and set over medium high heat.

Cook turkey onions and chile in oil 6 to 7 minutes stirring occasionally until turkey is no longer pink. Bring to a simmer. I also used frozen corn instead of the canned.

Transfer the browned turkey and onion mixture to a large soup pot and add the tomatoes zucchini squash beans broth celery bell peppers and chili seasoning. Serve this easy one dish dinner over brown rice or with warm corn tortillas or cornbread on the side. Bring to a simmer over medium heat.

8 ounces peeled butternut squash cut into 12 inch cubes. Turkey chili turkey ground turkey ground turkey kosher salt and 13 more stuffed squash with turkey and apples simply recipes squash olive oil shallot vegetables zucchini dry breadcrumbs and 19 more. Man cannot live on bread aloneand sometimes we need to be grown ups and use our zucchini in something other than zucchini muffins and our corn in something other than buttery corn casserolethats where this colorful farmers market turkey chili comes in.

Before you do anything pierce the skin of the squash a few times and put it in the oven at about 400 about the time the turkey is done browning you can take the squash out of the oven it will be hot and cut the skin off and chop much more easily. Increase heat to high. I added 1 teaspoon of cumin and a little extra chili powder because of my additions.

Brown the turkey onion and garlic in a large soup pot. Add the turkey and onion and saute until browned about 10 minutes. Continue simmering until vegetables are tender about 30 minutes.

I added ground turkey and used 2 zucchini and 2 yellow squash.