Butternut Squash and Turkey Chili

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!

December 8th Snow

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. 🙂

281 Butternut Squash and Turkey Chili

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

272 Butternut Turkey Chili before and after

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!

284 Butternut Squash and Turkey Chili

Corn and Black Bean Salad

This healthy, colorful salad is easy to make and the combination of rice vinegar, lime juice and cilantro give it a great, fresh flavor.  Because you can make it several hours ahead of time, this has been a go-to side dish for us when we’re having people over for dinner.  The leftovers (if there are any!) keep well and are delicious either alone or as a chunky salsa/dip with tortilla chips.  We found the original recipe on Whole Food’s blog.

Corn and Black Bean Salad

You will need…
2 – 15 oz. cans of Black Beans, drained and rinsed
15 oz. frozen Corn, rinsed (if using canned corn boil it for 1 minute and then drain)
1 small Red Onion, chopped and rinsed
1 Red Bell Pepper, chopped
2 tablespoons Rice Vinegar
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lime Juice
1/4 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1/3 cup Cilantro, chopped

Rinse the beans, corn and red onion in a large colander.  Allow to drain thoroughly, then add the red bell pepper.

Meanwhile, combine the rice vinegar, olive oil, lime juice, salt, and pepper in a large bowl.  Mix well, then add the bean, corn, onion, and pepper mixture from the colander.  Add the chopped cilantro.  Mix the entire salad well and then cover and place in the refrigerator for at least 1 hour to chill.  Stir again before serving.

Cuban-Style Black Beans

Someday I will make “real” beans.  I mean the kind where you soak dried beans overnight, pick through them for stones (stones, really?!?), and then cook them for hours with seasonings.  But for today I had my hands full with pork carnitas and jicama slaw so I just decided to use a recipe where I can doctor up a basic can of black beans and make them taste like they have been soaking all night and simmering on the stove.  This recipe from SkinnyTaste.com was exactly what I needed.  The beans turned out flavorful and slightly saucy (a good attribute in my opinion!) and complemented the rest of the meal very well.

Cuban-Style Black Beans  (view the original recipe here)

You will need…
1/2 Onion
2 cloves Garlic
2 Scallions
1/4 Red Pepper
3 tablespoons Cilantro
Olive Oil
1 15oz. can Black Beans, undrained
1/3 cup Water
1 Bay Leaf
few pinches of Cumin (I love how there’s no exact measurement in the original recipe… this is exactly how I cook!)
one pinch Oregano
1 teaspoon Red Wine Vinegar
Salt and Pepper, to taste

Chop the onion, garlic, scallions, red pepper, and cilantro in a food processor.  Add a small amount of Olive Oil to a pan and sauté the onion mixture for approximately 3 minutes.  Add the rest of the ingredients and stir well.  Bring to a boil and then lower heat and simmer, uncovered, for approx. 15 minutes stirring occasionally.