butternut squash cider chili
: soup, stew, healthy, main
Serves: 8-12
- 2 tablespoons extra-virgin olive oil
- 1 large (about 8 ounces) onion, chopped
- 1 large (about 6 ounces) bell pepper, seeded and chopped
- 1 tablespoon chopped garlic
- 1 pound lean, ground turkey
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 (28-ounce can) diced tomatoes
- 3 cups low-sodium chicken broth
- 2 cups apple cider
- 2 tablespoons tomato paste or 1 (8-ounce) can tomato sauce
- 12 ounces butternut squash, cubed and peeled
- ½ cup uncooked brown rice
- 1 cup corn kernels
- 2 cups cooked kidney beans
- Cayenne pepper
- Sea salt (dash)
- Ground black pepper (dash)
- Grated cheese, chopped avocado, non-fat Greek yogurt or sour cream and diced tomatoes (optional)
- In a 4-quart pot, sauté the onion, pepper and garlic in the olive oil for 5 minutes or until tender.
- Add the ground turkey, Worcestershire sauce, thyme and oregano. Break the turkey apart, creating crumbles; cook for 8 minutes.
- Add the tomatoes, broth, cider, tomato paste, butternut squash, and rice; bring to a boil.
- Cover, reduce to a simmer and cook for 20 minutes.
- Stir in the corn and beans; cook for a remaining 10 minutes.
- Season to taste with cayenne, salt, and pepper.
- Garnish with cheese, avocado, non-fat Greek yogurt and/or diced tomatoes.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/butternut-cider-chili/
3.2.2925