This chili was created for my husband, whom was recently diagnosed with Type 2 Diabetes. It has become his favorite warm dish especially on cold nights!
Yield: 4 servings
16 oz. butternut squash, peeled and diced into 1″ cubes
1 lb. ground turkey breast
14.5 oz. canned tomato sauce
4 oz. colbyjack cheese, cubed to desired size
1/8 tsp. kosher salt
1/8 tsp. course black pepper
**Add squash to dutch oven and cover with water. Bring to a boil on high heat. Continue boiling 15-20 minutes until fork tender. Drain water, reserve 1 cup. Add squash to mixing bowl. Whip with wisk or mixer until creamy, adding reserved water 1 Tbs. at a time until consistancy is reached (you probably won’t use all of the water). Meanwhile, brown ground turkey thoroughly in skillet, ***continuously crumbling turkey with side of spoon/spatula. Once browned, drain off access fat and set aside. Once squash and turkey are done, Add both to dutch oven with tomato sauce over medium heat, stirring occasionally until piping hot, about 10 minutes. Add to serving dish. Immediately add diced cheese and stir through. This will keep the cheese firm enough to remain chunked, but warm and soft at the same time. Serve Immediately.
**Why spend all that time boiling squash? Buy a block of frozen, precooked butternut squash and thaw it in the dutch oven instead over medium heat!
***If you’re horrible at fine crumbling meat, use your beaters on your mixer or wire wisk! Once the meat is thoroughly cooked through, just whip it like mashed potatoes and it will fine crumble your meat for you!