Ingredients
- 5 cups fresh prediced butternut squash (about 1 lb)
- 5 tablespoons olive oil, divided
- 2 teaspoons garam masala, divided
- 1/2 teaspoon kosher salt
- 1 1/2 lb ground turkey
- 1 cup fresh prediced yellow onions
- 1 tablespoon minced garlic
- 1 (16-oz) can pinto beans in mild chili sauce
- 1 (15.5-oz) can black beans in mild chili sauce
- 1 (14.5-oz) can diced tomatoes
- 2 cups low-sodium chicken broth
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 2 tablespoons hot pepper sauce
- 2 cups baby spinach leaves, coarsely chopped
- 1/2 cup fresh cilantro, coarsely chopped
- 1 lemon, cut into wedges
- 1 (4-oz) container crumbled feta cheese
Preparation
Step 1
Preheat oven to 425°F. Combine squash, 2 tablespoons olive oil, 1 teaspoon garam masala, and salt; toss until well coated. Arrange squash in single layer on baking sheet; bake 18–20 minutes or until tender, stirring halfway through cook time, then set aside.
Preheat large stockpot (4–6 quarts) on medium 2–3 minutes. Pour 2 tablespoons olive oil in pot; add turkey and cook 4–5 minutes and until no pink remains. Remove turkey from pot and set aside.
Place remaining 1 tablespoon olive oil and onions in same stockpot; cook 2–3 minutes or until tender. Add garlic, beans, tomatoes, broth, turmeric, coriander, remaining 1 teaspoon garam masala, pepper sauce, and turkey; bring to a boil. Reduce heat to low and simmer
20–25 minutes or until hot and flavors blend.
Chop spinach and cilantro. Cut lemon into wedges. Remove chili from heat; stir in spinach and squash. Divide chili into serving bowls; top with cilantro, feta, and a lemon wedge. Serve.