Turkey Chili with Roast Acorn Squash, Rosemary & Goat Cheese

 

By Robert Irvine

 

SERVES 8

 

 

YOU’LL NEED

2 tbsp canola oil

2 lb ground turkey, mix of dark and white meat

Kosher salt and freshly ground black pepper, to taste

3 jalapeños, cored, seeded and minced

2 yellow onions, diced

3 garlic cloves, minced

2 tbsp tomato paste

1/4 cup chili powder

2 tsp ground cumin

4 tsp dried oregano

1 tsp red pepper flakes

2 cups white beans

2 cans (each 14 oz.) diced tomatoes with juices

2 large acorn squash, each about 1 lb, peeled and cut into small dice

4 cups chicken stock

Juice of 1 lime

1 tbsp rosemary chopped fine

3/4 cup cilantro, chopped fine

4 ounces firm goat cheese

2 avocados, peeled and sliced

1/4 cup green onion sliced thin

 

 

MAKE IT

1) In a cast iron pot heat the oil and then add the ground turkey and cook, stirring occasionally, until browned, about 10 minutes. Season with salt and black pepper. Transfer to a bowl.

2) In the remaining fat add the jalapeños and onions and cook until browned, about 5-10 minutes. Add the garlic, tomato paste, chili powder, cumin, oregano and red pepper flakes and cook, stirring for 3-5 minutes then add the tomatoes, acorn squash, white beans, stock and turkey and bring to a simmer. Once the squash is tender shut off the heat and add the rosemary, cilantro, lime juice and half of the goat cheese and incorporate until creamy.

3) Ladle the chili into 4 large warmed bowls. Garnish with avocado and green onions and remaining goat cheese.

 

 

 

THE MACROS

CALORIES: 462

PROTEIN: 32 G

FAT: 24 G

CARBS: 32 G

 

Originally appeared in Robert Irvine Magazine.

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