Ingredients:

3 teaspoons High Temp stable oil (avocado oil and coconut oil)

1 pound ground turkey (or beef or pork) / Also could use sausage links

1 medium yellow onion, diced

3 cloves garlic, minced

1/4 cup chili powder

1 tablespoon ground cumin

2 teaspoons ground coriander

3 tablespoons tomato paste

1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 2-3 cups)

2 14 oz cans diced tomatoes

1 14-ounce cans black beans, drained and rinsed

1 14-ounce can Red Kidney beans, drained and rinsed

Freshly ground black pepper

1 to 2 tablespoons apple cider vinegar

optional toppers: Fresh Cilantro, Banana Peppers, Black Olives, Sour Cream

How to:

Heat coconut oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks until browned, about 5 minutes.
Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add another tablespoon of oil. Add onion and garlic to the center of the pan. Cook, stirring occasionally, until soften, about 3 minutes.
Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds.
Add the squash and tomatoes, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
Stir the beans into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then 2 tablespoons of Apple Cider Vinegar.

Notes: I love Butternut Squash in my chili, makes it so much more hearty and nutritious. This has been my staple recipe that I can easily modify depending on what ingredients I have around. Got some peppers, add ‘em, can of corn, add it, There is no wrong way when this is your road map.

Best part…… The kids love it and I happily give it to them in their school lunch.

Butternut Squash Turkey Chili