It’s snowing out! We were supposed to get a mere inch of snow today but it appears that the weather guys were WAY off… there’s already over 4 inches of snow out there!! Here’s the view outside and the radar map… the snow doesn’t show signs of stopping anytime soon!
Cold and snowy weather is the perfect time to enjoy a batch of warm, hearty stew. I have this pork and green chile stew from Skinny Taste cooking in my crock pot right now and I want to share another yummy concoction that I made a few weeks ago: Butternut Squash and Turkey Chili. The original, vegetarian version of this recipe came from Pami over at Omnomalicious. I would have been happy with a meatless stew but Matt likes his meat so I took some liberties with the recipe and added in some ground turkey just for him. 🙂
This chili was seriously awesome. The butternut squash was soft and just the tiniest bit sweet, and it blended really nicely with the black beans, peppers, and onions in a tex-mex-style broth that had just the right amount of kick. YUM! I will definitely be making this again soon!!
Butternut Squash and Turkey Chili (adapted from Omnomalicious)
You will need…
1 Butternut Squash, peeled and cut into 1″ pieces
1 Onion, diced
2 Red Bell Peppers, diced
1 Jalapeño Pepper, diced
4 cloves Garlic, minced
2 Chipotles in Adobo Sauce, minced
1 can Diced Tomatoes
2 cans Black Beans, drained
1 cup Chicken Broth
1 tablespoon Cumin
1 tablespoon Chile Powder
1 tablespoon Mexican Oregano
1 lb. ground Turkey, browned
Salt and Pepper, to taste
Oh yeah, did I mention that this stew is amazingly easy to make? Simply combine all of the ingredients in a crock pot then cover and cook on high for 5-6 hours or until the squash has reached your desired consistency. Season to taste and serve with a slice of freshly baked cornbread!