Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

Andrew Hugh Purcell

Servings: 8 to 10

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

Ingredients

For the chili

  • 2 slices white bread
  • 1⁄2 cup whole milk
  • 1-1⁄2 lbs. ground turkey
  • 1 cup canned pumpkin
  • 1 cup canned diced tomatoes, with juice
  • 1⁄4 cup apricot nectar or orange or apple juice
  • 2 Tbs. fresh-squeezed, strained lime juice
  • 1⁄4 cup olive oil, divided
  • 6 cups packed 1⁄2-inch-cubed peeled butternut squash
  • 1-1⁄2 cups finely chopped red onions
  • 2 Tbs. minced garlic
  • 2 tsp. chili powder, divided
  • 2 tsp. coarse salt, divided
  • 10 grinds black pepper, divided
  • 2 Tbs. tomato paste
  • 2 Tbs. liquid from a can of chipotle chiles en adobo
  • 2 Tbs. all-purpose flour
  • One 15-oz. can white (cannellini) beans, drained and rinsed
  • One 15-1⁄2-oz. can chickpeas, rinsed and drained

For the apple-cilantro garnish

  • 1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh
  • 1⁄4 cup finely chopped fresh cilantro leaves
  • 2 Tbs. fresh-squeezed, strained lime juice

Preparation

To make the chili

  • In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.
  • Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.
  • Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

  • Mix the ingredients together in a small bowl, chill, and serve with the chili.year-round slow cooker book

Tip

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks