Seasonal Squash & Turkey Chili

𝔹𝕦𝕥𝕥𝕖𝕣𝕟𝕦𝕥 𝕊𝕢𝕦𝕒𝕤𝕙 𝕋𝕦𝕣𝕜𝕖𝕪 ℂ𝕙𝕚𝕝𝕚 🥘

Rainy weekend? I gotchu covered 😉 Healthy seasonal comfort food at its simplest & best!

Cosy up with a big ol'bowl of this & tuck in 🤗 Save the recipe and add to your Autumn meal prep 👌👌

Ingredients;

• 500g Turkey mince

• 1/2 red onion

• 4 garlic cloves

• 2 stalks celery

• 1 pepper (I used half a green pepper & half a red pepper here)

• 1 medium-small butternut squash

• 3 tsp ground cumin

• 2 tsp ground coriander

• 3 tsp smoked paprika

• 1 tsp turmeric

• 1 tsp mixed dried herbs

• 1 tsp sea/rock salt

• 1/4 tsp black pepper

• 1/4-1/2 tsp chilli flakes to taste (the heat intensifies as it cooks so you can always add more towards the end if unsure)

• 1 heaped TBSP tomato puree

• 400g Passata (or 1 tin chopped tomatoes)

• Small handful fresh coriander

• Garnish of choice; avocado, guacamole, cheese, sour cream, yogurt.

Method;

1. Coat squash in oil & roast in an oven preheated to 180 C (for around 40 mins). Can be done ahead of time if wanted.

2. Heat 1 TBSP of oil in a large pan over medium heat. Finely chop onion & celery and add to the pan to soften. Chop or mince the garlic and add to the pan next.

3. Cut the pepper into bite sized pieces and add to the plan along with the turkey mince. While browning the mince add in all the spices and tomato puree, combining well. At this point you can also add in the stalks of the coriander leaves finely chopped (save the leaves for later)

4. Pour in the passata or chopped tomatoes and the same amount of water (or some bone broth if you have it). Stir well and leave to simmer for another 15-20 mins.

5. Once the squash is well cooked remove from the oven and add to the pan. Add in roughly chopped coriander leaves, and take off the heat.

6. Serve with any garnish of choice!

You can of course add in some kidney or cannellini beans, and mix up the type of meat used. I love this version because of the extra veggies crammed in 😁