*This post is sponsored by Ricardo Cuisine
Fall is upon us and with it comes soul warming dishes, like chili. Chili is a wonderfully adaptable one pot meal. That means fast, simple, and usually very good. Here, we have loads of seasonal butternut squash and turkey to give a new spin on the traditional chili. It’s layered with mole-like flavours of cocoa and beer. It had me going back again and again for more.
This recipe comes from Ricardo Cuisine and you can find a wide selection of chili options here on Ricardo’s website.
This recipe is one pot and quick. Have all your ingredients prepped and ready (“mise en place” as they say). I’d recommend cutting the squash and the turkey into similar sized bite size pieces, about 1/2″ cubes. I had the butcher debone and remove the skin from the turkey leg meat so we could use the darker meat and to save myself some time in the kitchen. I find the leg meat holds the moisture a bit better than turkey breasts. The other ingredients are primarily pantry items that can be quickly laid out for use.
If you aren’t a fan of adding alcohol or beer to your dishes feel free to use chicken or vegetable stock in lieu of the beer. I liked the addition of beer to this dish. It does add a little something extra that you don’t see in a traditional chili recipe. Beer is also an excellent vehicle for deglazing the pan. It lifts the yummy bits stuck to the bottom of the pan quite easily.
Warming Turkey and Chipotle Chili with mole-like to coat seasonal butternut squash.
15 minPrep Time
40 minCook Time
55 minTotal Time
- 1.5 lbs (675 g) skinless boneless turkey (breast or leg meat), cut into cubes (ask the butcher to cut for you)
- 3 tbsp olive oil
- 4 green onions or 1/2 yellow onion thinly sliced
- 1 chipotle pepper from a can in adobo sauce, seeded and finely chopped (remove the rest from the can and freeze in a freezer plastic bag)
- 2 cloves of garlic, minced
- 2 tbsp chill powder
- 1 tsp ground cumin
- 1 x 341 ml beer (any sort will do)
- 1 x 14 oz (400 ml) can diced tomatoes
- 1 x 14 oz (400 ml) can black beans, rinsed and drained
- 2 cups peeled and diced butternut squash (about 1/2 of a smaller one)
- 2 tbsp molasses
- 1 tbsp cocoa powder
- salt and pepper
- optional garnishes:
- 1/2 cup chopped fresh cilantro
- sour cream
- sliced green onions
- shredded cheese (cheddar, monterey jack, mozzarella, etc.)
- Heat oil in a large sauce pan over medium-high heat. Cook meat in 2 separate batches, until meat is well browned on the exterior. Remove from pan with a slotted spoon and set aside.
- Add green onions, chipotle pepper, garlic, and spices and cook for 2 minutes while stirring. Add the turkey back into the pan and stir to coat with spices. Season lightly with salt and pepper.
- Add beer and stir, scrapping bottom of the pan to deglaze. Allow liquid to evaporate by 1/2, about 3-5 minutes.
- Add the remaining ingredients, including seasoning the dish with salt and pepper. Stir to mix ingredients together.
- Bring to a boil, reduce heat and allow to simmer uncovered for 30 minutes, or until the squash is tender.
- Serve family style along with desired optional garnishes.
Recipe adapted from Ricardo.
* If you make this recipe be sure to tag #MyKitchenLove
* This post is sponsored Ricardo Cuisine. My Kitchen Love has been compensated monetarily. All opinions expressed are mine own and Ricardo Cuisine did not alter or influence this post.