Yee-haw! Too forced? We aren't claiming to be from Texas, but we think this chili is pretty darn tasty without the bells, whistles, and yee-haws. Butternut squash and turkey flavored with chili powder are mixed with tomatoes and a hint of honey, then simmered. Served with classic chili fixin's, you might have the urge, after you eat your bowl clean, to let loose a classic Texan yelp, no matter what state you live in.
Halve and peel shallot. Cut halves into ¼" dice.
Core tomato and cut into ¼" dice.
Stem and mince cilantro.
Cook the Butternut Squash
Heat a large non-stick pan over medium heat.
Add 2 tsp. olive oil, butternut squash, and shallot (reserve a pinch for garnish) to hot pan and stir occasionally until squash is browned and begins to soften, 5-7 minutes.
Cook the Turkey
Add turkey, half the chili powder, ¼ tsp. salt, and a pinch of pepper to pan and stir, breaking up turkey, until no pink remains, 5-7 minutes.
Begin the Chili
Add crushed tomatoes, 1¼ cup water, honey, and ¼ tsp. salt to pan.
Bring to a boil, reduce to a simmer, and cook until thickened, 10-12 minutes.
Finish the Chili
Taste chili, and add remaining chili powder and a pinch of salt if desired.
Cook, stirring often, to incorporate additional seasonings, 1-2 minutes.
Ladle chili into a bowl and top with cheese, tomato, remaining shallot (to taste), sour cream, and cilantro.