Turkey Chili with Butternut Squash Noodles
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 306, total fat 9 G., saturated fats 2 G., proteins 21 G., carbohydrates 36 G., fiber 6 G., cholesterol 59 mg, sodium 839 mg, sugar 9 G.
Calories 306, total fat 9 G., saturated fats 2 G., proteins 21 G., carbohydrates 36 G., fiber 6 G., cholesterol 59 mg, sodium 839 mg, sugar 9 G.
This simple and healthy chili con carne is made with lean turkey and an added vegetable: butternut squash noodles. Their sweet and spicy swirls add texture, flavor, and color to the dish. Perfect for a delicious midweek dinner!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. olive oil
- 2 stalks celery, diced
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp cayenne pepper
- 2 cloves garlic, crushed
- 450 g of ground turkey
- 1 can (800 gr.) canned pureed tomatoes
- 1 can (425 g) beans, rinsed and dried
- 3 cups chicken broth
- 4 cups butternut squash noodles
- Sour cream for serving
- Chopped green onions for serving
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Recipes with similar ingredients: ground turkey, celery, carrot, tomato paste, ground cayenne pepper, cumin, pureed tomatoes, Kidney beans, butternut squash
Cooking the dish according to the recipe:
- In a Dutch oven or large heavy-bottomed saucepan, heat the oil over medium-high heat until shimmering. Add the celery, onion, and carrots and cook, stirring occasionally, until the vegetables are tender and browned around the edges, 5–6 minutes. Reduce the heat to medium and add the tomato paste, chili powder, cumin, cayenne pepper, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook until the garlic and spices are fragrant and the tomato paste begins to darken, about 2 minutes.
- Add the turkey, breaking it up with the back of a wooden spoon. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Reduce heat to medium-high and cook, stirring occasionally, until the turkey is cooked through, 6–7 minutes.
- Add the tomatoes, beans, and broth and bring to a boil. Reduce heat and simmer until the chili thickens, about 30 minutes. Season with salt and pepper to taste.
- Add the zucchini noodles and cook until tender, 5–7 minutes. Serve the chili with a dollop of sour cream and green onions.
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