Description
Discover a hearty and flavorful recipe for Butternut Squash Turkey Chili. Learn how to make this delicious dish that’s perfect for cozy nights in!
Ingredients
- – 1/2 tbsp olive oil (7 ml)
- – 1 medium onion, diced
- – 4 large garlic cloves, minced
- – 2 tsp ground turmeric (4 g)
- – 1 tsp ground cumin (2 g)
- – 1 tsp chili powder (2 g)
- – 1/4 tsp cayenne pepper (0.5 g)
- – 1/4 tsp cinnamon (0.5 g)
- – 1 tsp sea salt (5 g)
- – 1/2 tsp (3 ml) ground black pepper, to taste
- – 1 lb ground beef (450 g)
- – 1 medium butternut squash, peeled, seeded and chopped (about 5 cups (1200 ml))
- – 4 cups low-sodium vegetable broth (960 ml)
- – 1 14 oz can diced tomatoes (400 g)
- – 1 14 oz can coconut milk (400 ml)
- – 1/2 cup dried red lentils, rinsed (100 g)
- – 3 tbsp (45 ml) tomato paste
- – 2-3 tsp apple cider vinegar (10-15 ml)
- – 1-2 cups (360 ml) chopped kale or spinach
- – chopped cilantro and sliced green onions, for garnish
- – cooked brown rice or quinoa, optional
Instructions
- Activate the sauté or browning function on your pressure cooker. Pour olive oil into the inner pot.
- Cook the diced onion and minced garlic for 3-5 minutes.
- Incorporate the ground beef and cook until it turns brown, roughly 5-7 minutes, using a wooden spoon to crumble the meat as it cooks.
- Stir in the turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt, and black pepper, cooking for an extra minute.
- Add the butternut squash pieces, vegetable broth, diced tomatoes, coconut milk, red lentils, tomato paste, and apple cider vinegar into the pot.
- Secure the lid on the pressure cooker, ensuring the pressure release valve is closed.
- Cancel the sauté function and select the soup or stew setting, setting the timer for 15-20 minutes.
- When the timer finishes, the cooker will switch to keep warm. Carefully open the pressure release valve using tongs. Once the steam has escaped, remove the lid and add in the chopped kale or spinach. Stir the chili and let it rest for a few minutes so the greens wilt.
- Serve the chili in bowls, garnishing each with chopped cilantro and sliced green onions. You may also choose to serve it over cooked brown rice or quinoa.
- Heat olive oil in a large pot over medium heat. Sauté the onion and garlic for 3-5 minutes.
- Add the ground beef and cook until browned, which should take about 5-7 minutes. Use a wooden spoon to break up the meat as it cooks.
- Mix in the turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt, and black pepper, cooking for another minute.
- Combine the butternut squash chunks, vegetable broth, diced tomatoes, coconut milk, red lentils, tomato paste, and apple cider vinegar in the pot. Stir the mixture.
- Bring the chili to a boil, then lower the heat to medium and let it simmer uncovered for 30-35 minutes, stirring occasionally, until the butternut squash is tender and lentils are cooked. Then, reduce the heat to low.
- Add the kale or spinach, stirring to combine, and let sit for a few minutes to wilt the greens.
- Serve the chili in bowls, topping each with fresh cilantro and green onions. Optionally, serve with brown rice or quinoa.
Notes
- Note text here
- Try cooked lentils or a meat alternative for a vegetarian option.
- Increase cayenne pepper or add diced jalapeño for extra heat.
- Mix kale and spinach for added nutrition or swap for preferred greens.