VEGETARIAN BUTTERNUT SQUASH & BEER CHILI WITH OPTIONAL GROUND TURKEY

Vegetarian Butternut Squash & Beer Chili with Optional Ground Turkey image

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 23

1 tablespoon olive oil
1 cup diced yellow onion (about 1 small onion)
1 tablespoon diced garlic (about 2 large cloves)
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt (table salt is fine - just start with a little less and add more later on if you like)
3 cups diced butternut squash
1 cup diced red bell pepper (about 1/2 large pepper)
1 cup grated carrot (about 2 medium carrots)
4 cups or 2 15-ounce cans cooked pinto beans, drained
2 14.5-ounce cans diced tomatoes
1 cup American lager (blonde, or IPA beer)
More kosher salt & freshly ground black pepper to taste
If adding ground turkey to half
2 teaspoons olive oil
1/2 pound ground turkey
Pinch kosher salt
If adding ground turkey to all
2 - 3 teaspoons olive oil
1 pound ground turkey
Pinch kosher salt

Steps:

In a large saucepan over medium heat, add the olive oil and saute the onion until translucent and soft, about 5 minutes. Add the garlic and spices (chili powder, cumin, oregano, and smoked paprika) and stir for another minute. Add the remaining ingredients - butternut squash, red pepper, carrots, beans, tomatoes, and beer - and, keeping the pan on medium heat, bring to a boil. Reduce heat to medium-low and cook, partially covered, until squash is fork-tender, about 30 minutes.
If adding turkey, brown in a medium saucepan over medium heat with olive oil and pinch of salt until cooked through, about 10 minutes. If only including turkey in half, remove about 2 1/2 cups of the chili from the vegetarian batch and add it to the turkey. Stir and simmer for about 10 minutes. If including turkey in all, you can just pour the browned turkey in with the chili either at the end of the process, or you can add it when you add the squash and other ingredients.
Taste and add additional salt and pepper if desired.
Serve with shredded monterey jack cheese, sour cream, and diced avocado for topping if you like. This chili is also great served over rice.