Butternut Squash Chili

TRIPLE the flavor when you combine our cool weather favorites...  butternut squash AND kale AND chili!

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion - diced
  • 2 cloves garlic - minced
  • 3 cups Olivia’s Organics Butternut Squash - diced
  • 1 lb. ground turkey breast
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • Salt and pepper - to taste
  • 1 (28 oz.) can fire roasted ground tomatoes
  • 2 cups vegetable broth
  • 2 cups Olivia’s Organics Baby Kale - chopped
  • 1 (15 oz.) can black beans - drained
  • 1 (15 oz.) can kidney beans - drained

Preparation

  • Heat the olive oil in a large heavy pot. Add the onion and sauté for approximately 5 minutes. Add the garlic and sauté for another minute. Add the butternut squash and continue cooking for 8 minutes. Add the ground turkey breast, chili powder and cumin, breaking up the meat and stirring and cooking until browned. Season with salt and pepper.
  • Stir in the tomatoes and vegetable broth. Bring to a boil and then lower the heat to a simmer, partly covered, for 20 minutes.
  • Stir in the kale and beans and cook for another 5 to 10 minutes. 

Categories: Butternut Squash, Chili, Kale