Turkey Chili with Butternut Squash, Touchdown Chili

 I made this Turkey Chili with Butternut Squash for me to take to tailgate at my Alma Mater, Northern Illinois University’s Homecoming Football game last Saturday.  They beat the Akron Zips 27-20, and they are 6-0 for the season. Way to go Huskies! We had good weather once the clouds and showers cleared out before game time. Then the sun came out, and it was a perfect Fall afternoon for Football and Chili.  Huskies are in the Red and Black. 

  

Scott, likes his Chili very spicy and full of beans.  He made  Scott's Turkey Chili with Five Beans , aka Atomic Chili.  Of course we don't agree on the types of chili that we both like, so we always end up making two different batches of Chili.

 My Turkey Chili with  Butternut Squash has ground turkey, steamed Butternut squash, zucchini, carrots, onions, garlic, diced tomatoes, tomato sauce, 1/2 bottle of beer,  and spices.  I don't like beans, and they don't like me, so all of the other vegetables are fine with me.. I love  squashes, zucchini, and carrots, all of the flavors of Fall. I thought that I was buying plain diced tomatoes at Trader Joe's, and I got the Fire Roasted tomatoes with green chillies instead  which were spicy enough for me.  I didn't have to add very much chili powder. I love this chili, so if you like all types of veggies, then this  chili is for you.  You can very easily make this vegetarian or vegan, by not adding the ground turkey and replace it with cooked quinoa, for instance. Enjoy!

Turkey Chili with Butternut Squash, Touchdown Chili

Ingredients:

• 1medium butternut squash, cut in half and seeded, roasted or steamed
• 2 tablespoons extra virgin olive oil , divided
• Salt and freshly ground black pepper
• 1 medium onion, chopped
• 1/2 cup chopped carrots
• 1 medium zucchini sliced and quartered
• 2 cloves garlic, finely chopped or grated
• chili powder to taste
• 1 tsp. cumin
• 1  8 oz can tomato sauce
• 1 14  oz can Fire Roasted or diced tomatoes
• 2 cups yellow cheddar cheese, shredded  (optional) I didn't do this)
• 1/4 c chopped cilantro

Directions:

Pre-heat the oven to 425ºF, if roasting squash

Place the butternut squash cut side up on a baking sheet and drizzle it with about 1 tablespoon olive oil and some salt and pepper. Roast the squash in the oven until tender, about 45 minutes.

 If you don’t have time to roast the squash, you can steam it in the microwave, like I did. Place the butternut squash cut side down in a baking dish with a 1/4 c water. Cover and cook on high in microwave for about 5 min, or until tender.  Place cut side up and cook for 5 minutes, additional, if needed. Remove from microwave and let cool.  Once cool scoop out cooked squash and set aside. Add to chili with tomatoes.

While the squash is in the oven, place a medium size saucepan over medium-high heat with the remaining, 1 tablespoons olive oil. Add the onion, garlic, zucchini, and carrots, to the pan. Season with salt and pepper and cook until the veggies are tender, about 5 minutes.

Add the spices, cilantro, and diced tomatoes, and tomato sauce to the pan and cook until heated through, about 2 minutes. Add the beer to the pan (start with about 1/2 cup and add more as needed, (f you want a thicker chili) and simmer until thickened, about 30 minutes. Garnish with grated cheese and sour cream, if desired. Enjoy, even if you don't like football!

 My friend, Gina@SP Cookie Queen, wears many hats.  She is the Cookie Queen, the Jam Fairy, The Get well Fairy, and now the Good Fairy of Halloween.  She sent me all of these Halloween goodies to make sure that I have a "Happy Halloween", to cheer me up from my recent cataract surgery.  She is so sweet, as well as funny.  Thank you , again, dear Gina