1 butternut squash, peeled and cleaned out, then cut into cubes (some stores have bags already cubed)
1 large zucchini, diced
1 tablespoon minced garlic (3-4 garlic cloves)
2 pounds ground turkey
1 28 ounce can diced tomatoes
1 28 ounce crushed tomatoes
1 15 ounce can tomato sauce
1 15 ounce can red kidney beans (add 1 more can if you like more beans)
1 cup water
¼ cup masa flour (optional - see instructions)
1 teaspoon dried oregano
½ teaspoon cumin
1 teaspoon dried parsley
1 teaspoon dried basil
¼ teaspoon cayenne pepper (more if you like it spicy)
½ teaspoon black pepper
2 teaspoons salt
1 tablespoon plus 1 teaspoon chili powder
Oil for browning
Sour cream or plain Greek yogurt
Shredded cheese (I used cheddar)
Sliced avocado
Cilantro
PREP TIME
15m
COOK TIME
1h
TOTAL TIME
1h15m
YIELD 6 servings
Instructions
Place a large pot over medium-high heat and drizzle a few tablespoons of oil in it. Add turkey and brown for a few minutes then add onion, pepper, carrots, squash, zucchini and garlic. Stir and cook turkey and vegetables until turkey is completely cooked through. If the vegetables aren't cooked all the way through, that's okay - they will soften as the chili simmers.
If using masa flour, mix it with the water and add it to pot with the rest of the ingredients and stir. Bring to a simmer, cover with a lid and let simmer for an hour stirring occasionally. After an hour, add the beans and simmer for a few more minutes. i find that the beans break down too much if they simmer for the entire hour. Garnish and enjoy!