Turkey Chili with Butternut Squash Noodles
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 306
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 36
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 21
- Cholesterol
- 59
- Sodium
- 839
- Total: 1 hr
- Active: 25 min
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
Directions
- 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.