I love this recipe because it can make many meals. High in protein and low in fat and carbohydrates, this healthy dish still has all the fall feels.
On the first night, serve the chili as soup. Then you can also make chili-stuffed baked potatoes, chili-baked fries, chili and noodles, chili scrambled eggs and hash browns, or chili-stuffed baked sweet potatoes.
Serves 4 to 6
Ingredients:
1 pound ground turkey
1 poblano chili, chopped
1 green bell pepper, finely chopped
1 Texas sweet onion, diced
3 garlic cloves, minced
1 tablespoon olive oil
1 package taco seasoning
1 lime, juiced
2 cups butternut squash (optional)
1 can organic black beans
28 ounces crushed tomatoes
2 cups bone broth or chicken stock
1 tablespoon apple cider vinegar
Seasoning mix: in a medium bowl, mix 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic salt, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon coriander, and 2 tablespoons smoked paprika
Directions:
In a large pot or dutch oven, heat and add olive oil. Brown the turkey. Add seasonings. Set turkey aside. With meat drippings, cook peppers and onions on medium heat. Add garlic and stir, being careful not to burn. Next, add the lime, chicken broth, and crushed tomatoes. Bring to a boil for 30 minutes. Finally, add black beans and simmer for one to two hours so the flavors can marry well.
Serve with bread or cornbread. You can also add toppings like diced avocado, cilantro, sour cream, crème fraîche, Greek yogurt, diced jalapeños, pickled onions, shredded cheddar, and limes. Delicious!
Eat, enjoy, and repeat. Remember to always cook with love and eat with more joy!
MarissaFiskCatering.com | @modernmomchef