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, 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.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve and peel shallot. Cut halves into ¼" dice.
Core tomato and cut into ¼" dice.
Stem and mince cilantro.
Cook the Butternut Squash
Place 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.
Stir often until squash is browned and begins to soften, 7-10 minutes.
Cook the Turkey
Add turkey, half the chile and cumin rub (reserve remaining for chili), and a pinch of pepper to pan.
Stir often, breaking up with a spoon, until no pink remains, 5-7 minutes.
Begin the Chili
Add crushed tomatoes, 1 ¼ cup water, and a pinch of salt to pan. Bring to a boil.
Reduce to a simmer and cook until thickened, 10-12 minutes.
Finish the Chili
Taste chili, and stir in remaining chile and cumin rub if desired.
Plate dish as pictured on front of card, garnishing chili with cheese, tomato, remaining shallot (to taste), sour cream, and cilantro. Bon appétit!