Winter Butternut Turkey Chili

This can be made vegetarian by adding mushrooms or omitting the turkey and adding black beans.

60 minutes

easy

4 cups northern beans or pinto beans
2 tablespoons extra virgin olive oil
1 pound ground turkey
1 onion, finely chopped
1 large or 2 medium carrots, cut in small dice
1 red pepper, diced (optional)
2 large garlic cloves, minced
3 tablespoons mild ground chili (or use hot, or use more)
1 tablespoon lightly toasted cumin seeds, ground
1 teaspoon dried oregano, preferably Mexican oregano
1, 15 ounce can diced tomatoes
2 cups diced winter squash and/or sweet potatoes (about 3/4 pound)
Salt to taste
½ cup chopped cilantro
Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)

Heat the oil over medium heat in a heavy skillet and add the turkey, onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
Before serving stir in the cilantro and simmer for 5 minutes. Serve.

Serve with yogurt or sour cream and extra cilantro

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