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 onion. 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 ¾ the onions (reserve remaining 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.
Finish the Dish
Ladle chili into a bowl and top with cheese, tomato, remaining red onion (to taste), sour cream, and cilantro.