why make this recipe
Fall Harvest Chili with Squash and Sweet Potato is a perfect dish for the cooler months. It combines the hearty flavors of fall veggies with the warmth of spices, making it a comforting meal. This chili is not only delicious but also packed with nutrients from the squash and sweet potatoes. It’s an excellent way to warm up on a cold day and can be easily shared with family and friends.
how to make Fall Harvest Chili with Squash and Sweet Potato
Ingredients:
- 1 tablespoon plus 1 teaspoon avocado oil (or olive oil)
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 cups winter squash (peeled and chopped, any kind of winter squash will work)
- 1 large sweet potato, peeled and chopped (about 2 cups)
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 teaspoons kosher salt
- 1 (15 oz.) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 (28 oz.) can diced tomatoes
- 4 cups low-sodium chicken or vegetable broth
- Fresh squeezed lime juice (to taste, optional)
- Chili toppings (tortilla chips, diced avocado, lime wedges, sour cream, shredded cheese, etc.)
Directions:
- Wash, prep, and chop the veggies.
- Heat the avocado oil in a large Dutch oven or soup pot over medium heat. Add the ground turkey, chili powder, cumin, and coriander. Cook while breaking up the turkey until it browns evenly. Remove the turkey from the pot and set it aside.
- In the same pot, add a tablespoon of oil. Toss in the diced onions and bell peppers. Sauté them for about 4 minutes until they soften. Add the minced garlic and cook for another 30 seconds until fragrant.
- Reintroduce the cooked turkey to the pot, mixing it well with the veggies and spices.
- Add the winter squash, sweet potatoes, brown sugar, ground cinnamon, cloves, and salt. Stir and cook for about 3 more minutes.
- Pour in the broth, diced tomatoes, sweet corn, and black beans. Bring everything to a gentle simmer. Once it’s simmering, reduce the heat to low, cover the Dutch oven with a lid, and let it simmer for 25 to 30 minutes. This time allows the sweet potatoes and squash to become tender and for the flavors to meld together.
- At the end of cooking, taste and adjust seasonings as necessary. Stir in some fresh squeezed lime juice to taste, if desired.
- Serve with toppings like tortilla chips, diced avocado, sour cream, and shredded cheese on the side.
how to serve Fall Harvest Chili with Squash and Sweet Potato
Serve the chili hot in bowls, topped with your choice of tortilla chips, diced avocado, lime wedges, sour cream, or shredded cheese. It pairs well with crusty bread or a side salad for a complete meal.
how to store Fall Harvest Chili with Squash and Sweet Potato
To store leftovers, let the chili cool completely. Place it in airtight containers and store it in the refrigerator for up to 4 days. You can also freeze the chili for up to 3 months. When ready to eat, simply reheat it on the stove or in the microwave until warmed through.
tips to make Fall Harvest Chili with Squash and Sweet Potato
- Use any variety of winter squash you prefer; each adds a unique flavor and texture.
- Taste and adjust the spices to your liking. If you want more heat, consider adding diced jalapeños or red pepper flakes.
- This chili can also be made in advance, allowing the flavors to develop even more overnight in the fridge.
variation
For a vegetarian option, substitute the ground turkey with lentils or a mix of your favorite beans. You can also add other vegetables like carrots or bell peppers for extra flavor and nutrition.
FAQs
Can I use canned squash instead of fresh?
Yes, you can use canned squash, but fresh will provide a better texture and taste.
How can I make this chili spicier?
Add more chili powder, diced jalapeños, or hot sauce to increase the heat level.
Is it possible to make this recipe in a slow cooker?
Yes, you can brown the turkey in a skillet, then transfer all the ingredients to a slow cooker and cook on low for 6-8 hours.
