This easy, weeknight chili has an extra vegetable component: butternut squash noodles. These sweet and savory twirly bites add texture, flavor and color.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 1 medium carrot, diced,
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 pound ground turkey
- One 28-ounce can crushed tomatoes
- One 15-ounce can kidney beans, rinsed and drained
- 3 cups chicken stock
- 4 cups butternut squash noodles
- Sour cream, for serving
- Sliced scallions, for serving
Instructions
- Add the oil to a Dutch oven or large heavy-bottomed pot set over medium-high heat; heat until shimmering. Add the celery, onion and carrot and cook, stirring occasionally, until the vegetables are softened and browned around the edges, 5 to 6 minutes. Reduce the heat to medium and stir in the tomato paste, chili powder, cumin, cayenne, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the garlic and spices become fragrant and the tomato paste begins to brown, about 2 minutes. Add the turkey, breaking it up with the back of a wooden spoon. Season with another 1 teaspoon salt and 1/2 teaspoon pepper. Return the heat to medium high and cook, stirring occasionally, until the turkey is cooked through and starting to brown, 6 to 7 minutes. Add the tomatoes, beans and stock and bring to a boil. Reduce to a simmer and cook until the chili is thickened, about 30 minutes. Add additional salt and pepper to taste.
- Stir in the squash noodles and cook until tender, 5 to 7 minutes. Garnish with a dollop of sour cream and a sprinkle of scallions.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 306 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 21 g |
| Cholesterol | 59 mg |
| Sodium | 839 mg |
Reviews
This works well with cubed butternut squash versus the “spaghetti” version. I cut the cayenne by half because my daughter is not into spicy, and it was still a bit too spicy for her. Even so, it’s a nice combination, easy to pull together, tasty and satisfying combo that I’ll make again with ground turkey.
Excellent recipe. Have made it several time and have not made any alterations. Easy and delicious.
This is SUPER YUMMY! We added a bit of coriander and seared the squash in butter, garlic, and olive oil. This is a GREAT substitute if you have low carb people in your family. My husband can’t eat white rice.
Easy and delicious. Went out to purchase a spiralizer just for this recipe. The flavours come together in an amazing way especially for this time of year. I love butternut squash!
Yes
Really liked this! Might add slightly less chicken stock next time otherwise made as is and was light and tasty
Very tasty