5 cups fresh prediced butternut squash (about 1 lb)
5 tablespoons olive oil, divided
2 teaspoons garam masala, divided
1/2 teaspoon kosher salt
1 1/2 lb ground turkey
1 cup fresh prediced yellow onions
1 tablespoon minced garlic
1 (16-oz) can pinto beans in mild chili sauce
1 (15.5-oz) can black beans in mild chili sauce
1 (14.5-oz) can diced tomatoes
2 cups low-sodium chicken broth
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 tablespoons hot pepper sauce
2 cups baby spinach leaves, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
1 lemon, cut into wedges
1 (4-oz) container crumbled feta cheese
- Preheat oven to 425°F. Combine squash, 2 tablespoons olive oil, 1 teaspoon garam masala, and salt; toss until well coated. Arrange squash in single layer on baking sheet; bake 18–20 minutes or until tender, stirring halfway through cook time, then set aside.
- Preheat large stockpot (4–6 quarts) on medium 2–3 minutes. Pour 2 tablespoons olive oil in pot; add turkey and cook 4–5 minutes and until no pink remains. Remove turkey from pot and set aside.
- Place remaining 1 tablespoon olive oil and onions in same stockpot; cook 2–3 minutes or until tender. Add garlic, beans, tomatoes, broth, turmeric, coriander, remaining 1 teaspoon garam masala, pepper sauce, and turkey; bring to a boil. Reduce heat to low and simmer
20–25 minutes or until hot and flavors blend.
- Chop spinach and cilantro. Cut lemon into wedges. Remove chili from heat; stir in spinach and squash. Divide chili into serving bowls; top with cilantro, feta, and a lemon wedge. Serve.
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Spiced Roasted Butternut Squash and Turkey Street Chili
Naylet L., Miami, FL