INGREDIENTS
2 Tbs. olive oil
1 whole yellow onion, diced
7 garlic cloves, chopped
1 tsp. brown sugar
1 Tbs. chili powder
1 Tbs. ground cumin
1 tsp. ground cinnamon
2 tsp. oregano
2 tsp. ground coriander
1 lb ground turkey
3 Tbs. Of tomato paste
2 green bell peppers, seeded and chopped
1-2 stalks of celery diced
2 cans of (14.5 oz each) fire-roasted tomatoes, with juices
2 cups vegetable broth
2 (14 oz each) cans red kidney beans, rinsed well and drained
1 medium butternut squash, peeled/seeded, and cubed into 1/2 inch pieces
kosher salt and freshly ground black pepper
In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander.Mix to combine, 10 seconds.
Add ground turkey to the pot and sprinkle 1 tsp. Of salt over it; cook/stir turkey to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
Add the bell peppers, fire-roasted tomatoes with juices, and vegetable broth.
Scrape the bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy.
Remove from heat. Add additional salt and freshly ground black pepper to taste and enjoy!!
