When I was growing up, mom always made taco meat with ground turkey. So when I decided to try to make a chili, I automatically reached for that package in the grocery store. It's very lean, and the addition of all the vegetables makes this a filling dish. Recently, mom added canned pumpkin to her chili to up the vegetable content. I am a huge fan of butternut squash, and it is readily available almost all year long in my local grocery store. It holds well on my counter, so I often have one in the house. I decided I would add that instead of the canned pumpkin, and I am happy with the result.
This is a one pot meal, so rather than chop everything at the start, you add as you go. It means I have less prep dishes sitting in my sink at the end of cooking, and clean up time is faster.

Upgrade Tools Needed

  • Large Stock pot
  • Spice grinder, not necessary, but recommended
  • Mini food processor, not necessary, but recommended
  • Peeler, not necessary, but easier to peel the squash

Ingredients

  • Cooking oil
  • 1 LB ground turkey​​​
  • 1 large onion
  • 1 cup of water
  • 1 head of garlic
  • 4 jalapeños
  • a few stalks of celery​
  • 1 pkg chicken stock
  • 1 can diced tomatoes
  • 1 medium butternut squash
  • 2 TBSP chili powder
  • 1/4 TSP Cinnamon
  • 3 bay leaves
  • 1 TSP Oregano
  • 1 TSP pepper​ corns
  • salt to taste
  • 4 pasilla chilis​
  • Toppings of your choice
    I like cheddar cheese and some diced raw onions.

Directions

  1. Add a small amount of cooking oil to the bottom of a stock pot on medium heat.
  2. Once warm, add the turkey and brown, lightly seasoning with salt, and breaking up into smaller pieces as it cooks.
  3. While turkey is cooking, dice onion. Add to pot when turkey is cooked and lightly browned. Season lightly with salt and allow to brown slightly.
  4. Add water to pot, and let simmer to soften the onion.
  5. Meanwhile, add garlic and jalapeño to a mini food processor and pulse to finely chop. You may have to scrape down the sides a couple times.
  6. Add to stock pot, and stir into the mixture for approximately 1 minute, or until garlic is fragrant.
  7. Add chicken stock to the pot. Bring to a boil, and then reduce heat to a simmer.
  8. While to stock comes to a boil, chop celery. Add to stock pot and stir to combine.
  9. Add bay leaves, oregano, peppercorns to spice mill and blend until a fine powder.
  10. Add spice mixture, chili powder, cinnamon and diced tomatoes to pot and stir to combine. Cover with lid.
  11. Peel and dice a small butternut squash. Add to stock pot and stir to combine.
  12. Simmer on low heat for at least 15 minutes to let all the spices bloom and the squash to start to soften.
  13. Meanwhile, dice the pasilla peppers and then add to pot. Let simmer for an additional 5 minutes. Make sure squash is tender. If not, let simmer longer.
  14. Once squash is tender, begin to mash against the side of the pot to break up the cubes. You want t break up enough to thicken the sauce, but leave some chunks for texture.
  15. Taste for salt content. Add more as needed.
  16. Dish up, add your favorite toppings and enjoy!
Customize to your tastes:
  • Add salt and pepper to taste.​
  • Change out the protein, or remove altogether and use vegetable stock for a vegetarian meal.

Packaging the Leftovers, and Reheating

  • I split the leftovers into bowls, and let cool down before I add the lid and put in the freezer. The last time I made the recipe, I had a 4 large portions left after what I ate the night I cooked this recipe.
  • The night before I want to take to one of the bowls to work for lunch, I pull a container into the fridge to let it thaw out overnight.
  • ​At work, I pop the top of the container to allow the steam to escape, but leave the lid in place for splatter, and microwave for 2 minutes. I then stir the contents, breaking up any frozen chunks, and microwave for another 2 minutes. Stir again and then check the center of the meal by pushing the backside of your utensil into the mix. If it comes out cold still, you need more time. I add a minute at a time until it's the temperature I want.
  • I will bring the cheese and raw onions I like for toppings in separate containers. I add to my plate after reheating in the microwave so it doesn't overcook. Experiment with options you like. Variety will help keep you from being bored.
​last updated 12/16/2020
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