Turkey Harvest Chili
Med
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped (about 1 1/2 cups)
- 2 medium carrots, peeled and cut into 1/4-inch pieces (about 1 cup)
- 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, to taste
- 1 (14.5 ounce) can crushed tomatoes
- 3 cups turkey or chicken broth
- 1 Carroll Shelby's Chicken Chili Seasoning
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 4 cups leftover cooked turkey
Toppings:
- Grated Monterey Jack cheese
- Toasted pumpkin seeds
Directions
- Heat the oil over medium-high heat in a large Dutch oven. Add the carrots, onions, squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir for 5 minutes or until onions soften.
- Stir in the tomatoes, broth, contents of chili spice packet and cayenne pepper packet to taste (To Fix it Spicy, use all of the cayenne pepper packet. To Fix it Mild, use less cayenne pepper), and 1 teaspoon salt. Add the beans and turkey and bring to a boil. Cover, lower heat and simmer, stirring occasionally, about 30 minutes, until squash is tender.
- Add the contents of the masa packet if a thicker chili is desired. Mix the masa and 1/2 cup warm water into a paste, stir into the chili, and cook for another 5 minutes or until thickened.
- Ladle the chili into bowls and garnish with grated cheese and toasted pumpkin seeds.