I’m always looking for a way to jazz up a classic recipe. Whether it’s giving chicken soup a spicy island spin (recipe here) or sweet & savory flair to a classic broccoli slaw (recipe here). So it should come as no surprise that the Classic Sunday chili was about to find itself a new (and healthier) look!
An unexpected produce delivery left me with some vegetables that I thought would go just perfectly in a lighter yet spicy & sweet version of that basic chili. Who doesn’t like a lil’ spice with their sweet 🙂
Plus who can resist the smell and the sight of this on a freezing cold winter Sunday?!
Not me my friends. Not me at all.
This recipe is super flexible and uses some interesting ingredients you may have never tried adding to the pot. Coffee in chili? Sure why not. Chipotles in adobo too ya say? Sure thing, got ya covered. Ground white meat turkey lightens things up and black beans are a switch up from the expected kidney bean chili usual. And if you’re tired to listening to me with all these recipe orders, go ahead and use whatever veggies you like too, who says you always have to follow the rules anyways 😉
Butternut Squash & Sweet Potato Turkey Chili
– 1/2 onion (chopped)
– 1 green pepper (chopped)
– 3 cloves garlic (chopped)
– 1 lb ground turkey
– 1 generous tbslp chili powder
– 1 generous tbslp cumin
– 2 chipotles in adobo, chopped
– 2 cups water
– 25 oz can black beans
– 28 oz can crushed tomatoes
– 7 oz tomato sauce
– 1/3 cup brewed coffee
– 1 butternut squash (whole)
– 2 white (or regular) sweet potatoes (whole)
– 2 zucchini (cubed)
– basics (salt, pepper, olive oil)
– hot sauce, to taste
1) Sauté onion and green pepper in 1 tbslp olive oil for 5 minutes, until they begin to soften. Add ground turkey, garlic, chili powder, cumin, chipotles in adobo, salt & pepper and continue to cook until turkey is almost done.
2) Next add water, beans, tomatoes, tomato sauce, and coffee to the pot and bring to a boil. Cover and turn down to simmer while you roast the veggies.
3) Put sweet potatoes and butternut squash onto a baking sheet into a 350F oven. Bake for 30 minutes while chili simmers and gets delicious.
4) Remove from oven and let cool. Remove peels and chop into medium sized chunks. Also chop the zucchini. Add veggies to pot and simmer 10-20 minutes until they cook all the way through. If you need any extra spice throw in some hot sauce here too, I know I did 🙂
Serve with tortilla chips, sour cream, green onion, etc – you know the drill!