Butternut Squash Turkey Chili

This recipe is adapted from this one I found on Food Network what seems like forever ago. I have made the original recipe multiple times, but have found that it is so much easier if I make a few alterations that make it a prime candidate for a crock-pot recipe.

BUTTERNUT SQUASH TURKEY CHILI

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• 3 teaspoons olive oil
• 1 pound 99 percent fat-free ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 3 tablespoons tomato paste
• Kosher salt
• 1 small butternut squash, peeled, seeded and cut into 1/2inch cubes (about 3 1/2 cups)
• 10-12 ripe grape tomatoes, chopped
• Two 14-ounce cans black beans, drained and rinsed
• 1/4 cup chia seeds
• Freshly ground black pepper
• 1 to 2 tablespoons apple cider vinegar
• 4 cups of water
• 1/4 cup fresh cilantro leaves, chopped (to serve with)
• 1/4 cup reduced-fat sour cream (to serve with)

Add the oil, the browned ground turkey, onion, garlic, chili powder, cumin, coriander, tomato paste, salt, squash, tomatoes, beans, chia seeds, pepper, apple cider vinegar and 4 cups water all into the crock-pot. Give a good stir and heat on low for 6-12 hours.  Depending on how long it cooks, you may want to add up to another cup of water and 1/2 a cup of half and half (right before serving) to give it an extra creamy texture.

Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.

And sha-zam: I freaking love this chili.

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Up next week: a homemade donut recipe! (Or should I say hack…?)  Do you find that you have favorite seasonal recipes? Or that you like to make everything year round no matter what?  What other awesome ‘fall’ recipes to you have to throw my way?

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