Nothing goes better with cold weather than a nice hot bowl of chili! I typically do a traditional Texas chili but I changed it up a little last night. Here is the recipe for my turkey and butternut squash chili!

Ingredients:

🔹8 oz butternut squash cubed

🔹2 tbsp Chile rub

🔹1/4 oz cilantro

🔹15 oz crushed tomatoes

🔹12 oz ground turkey

🔹1 shallot

🔹1 oz cheddar-Jack cheese

🔹2 oz sour cream

🔹1 tomato

Recipe:

Halve and peel shallot. Dice halves. Core tomato and dice. Stem and mince cilantro.

Place a large nonstick pan over medium heat. Add 2 tsp olive oil, butternut squash and shallot to hot pan. Stir often until squash is browned and begins to soften. 7-10 minutes

Add turkey, half the Chile rub and a pinch of pepper. Stir often, breaking up meat with a spoon until no pink remains.

Add crushed tomatoes and 1 1/4 cup of water and a pinch of salt to pan. Bring to a boil. Reduce to simmer and cook until thickened. 10-12 minutes

Taste chili and stir in remaining chili rub if desired. Plate dish with cheese, sour cream and cilantro