Coconut Coated Chicken
19th September 2018Vietnamese Bánh Mì Bowls
26th September 2018
Butternut Squash Turkey Chili
Servings |
Prep Time |
8 |
1 hr+ |
Servings |
Prep Time |
8 |
1 hr+ |
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|
|
|
Butternut Squash Turkey Chili
Servings |
Prep Time |
8 |
1 hr+ |
Servings |
Prep Time |
8 |
1 hr+ |
|
|
|
Ingredients
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1 tbsp
organic virgin coconut oil
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1 lb
ground turkey breast
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1
onion chopped
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1
small butternut squash peeled and cubed
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2
small courgette grated
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2 cloves
garlic crushed
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1 can
crushed tomatoes
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1 can
kidney beans rinsed and drained
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28 oz
box beef broth
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8 oz
tomato paste
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7 oz
green chilies chopped
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1 tbsp
dried parsley flakes
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1 tbsp
ground cumin
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3 tsp
chili powder
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2 tsp
ground oregano
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1 tsp
Cinnamon
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1 tsp
coriander
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1 tsp
Pepper
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1 tsp
Himalayan Crystal Salt
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4
acorn squash
Servings:
Instructions
Preheat oven to 425 degrees.
Cut acorn squash in half, lengthwise.
Drizzle with melted coconut oil and sprinkle with salt and pepper.
Place acorn squash halves on a baking sheet and roast for 30 minutes or until fork-tender.
To make the chili, heat 1 tbsp coconut oil in a large soup pot over medium-high heat.
Brown turkey, breaking it up with a wooden spoon as much as possible.
Add onion and butternut squash; cook until onion is translucent and squash is soft.
Add grated courgette and garlic until it is fragrant.
Add next five ingredients and spices and stir to combine.
Bring to a boil and then simmer, covered, for at least 30 minutes until the squash is fork-tender.
To assemble, place one acorn squash half in bowl and fill it with the chili.
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