Grab a big spoon and dig into this hearty bowl of homemade chili. Ground Turkey, spicy chicken sausage, chunks of butternut squash, kidney beans, onion, garlic and all sorts of chili spices! Top with cheese, plain greek yogurt and green onions….HEAVEN. I love chili.
I have pictures to share! Here’s little baby Konrad!
My brother, NOT mine 😉 Have to be sure to clarify that.
Isn’t he a doll.
I don’t know how the heck I’m going to leave him behind when I move. Thank goodness for skype!
It’s great to be my age and have a new sibling. I wouldn’t have it any other way. A baby always brings so much joy!!
Speaking of moving…I move next week! I will be leaving Minneapolis either Monday or Tuesday morning. CRAZY.
It’s such an emotional time. Sad to leave. Excited for what’s next. Nervous for everything to be new.
All these emotions call for some comfort food!!
I’ll admit I totally go to food when i’m stressed…I mean who doesn’t??
I’m a big fan of chili. When it’s done right!
I love it spicy, chunky and hold the peppers.
I also love sausage in it.
When I created this recipe, I knew the basics of what goes in chili and certain amounts of what.
I decided to use ground turkey and spicy chicken sausge. But really, you can use any meat. Don’t skimp on sausage though, it adds TONS of flavor!
Butternut squash is FAB-ulous in chili.
It brings a sweetness to the dish and compliments the spicy flavors.
I cringe at chili flavor packets.
There is NO need for them.
Flavoring your chili to what your personal preference is the best part of making it.
I found it incredibly hard to measure out how much spices I end up putting in. I like to just dump spices until it tastes right 😉
I love topping mine with shredded cheddar cheese, green onions and plain greek yogurt.
I never use sour cream anymore. Plain greek yogurt is way better for you and tastes the EXACT same.
Enough chili rubbish – here’s the recipe! Enjoy 🙂
- 2 C. butternut squash, diced
- 1 Tbsp. olive oil
- 1# ground turkey
- 1# sausage, without casing (I used spicy chicken sausage)
- 1 yellow onion, chopped
- 3 to 4 cloves of garlic, minced
- 2 (15 oz) cans of diced fire roasted tomatoes
- 1 (15 oz) can of diced tomatoes
- 1 (15 oz) can of tomato paste
- 1 (15 oz) can kidney beans, drained
- 1 to 1 and ½ C. water
- ¼ C. chili powder
- 2 Tbsp. cumin
- 1 Tbsp. garlic powder
- 1 Tsp. cayenne pepper
- ¾ Tsp. salt
- black pepper to taste
- cheddar cheese
- green onions, diced
- plain greek yogurt (or sour cream)
- First prepare butternut squash. Wash, peel and scoop out the seeds. Dice 2 cups worth. In a large skilled, put olive oil and squash. Cook over low-medium heat until tender (doesn’t have to be completely cooked through.)
- Dice onion and mince garlic. Put in a large pot with ground turkey and sausage. Cook on medium-high until meat is cooked completely (about 15 minutes.)
- At this time, add all of the cans of tomatoes, paste, beans and water. Stir. Next add all spices and mix well. Add butternut squash. Taste until you reach the desired amount of spices and heat.
- Cook chili for at least 1 hour on simmer. Serve with shredded cheddar cheese, diced green onion and greek yogurt.
Perfect for Football Sunday, a dinner on a cold night, or after a stressful day at work.
Whatever the reason is, homemade chili is always a good idea.
Thank you for visiting LEFT SIDE OF THE TABLE today!!