I made this turkey chili last night as a quick last minute dinner for Halloween! This is the perfect fall chili.

I added some frozen butternut squash which added the perfect amount of sweetness! I am a big fan of chili especially with lots of veggies and for those of you who don’t like beans, it’s bean free!

I served my chili with a little cheese and a baked sweet potato on the side.  Believe it or not the chili was quite tasty served over the potato which was not part of my plan!

Ingredients:

1lb ground turkey 93%

1 tablespoon olive oil

1 small onion

1/2 container of sliced baby bella mushrooms

1/3 cup of tomato sauce (I used jarred tomato & basil)

3/4 cup frozen spinach or double if you are using fresh

3/4 cup frozen butternut squash (not pureed, chunked)

2 tsp chili powder

1/2 tsp parika

1/2 tsp garlic powder

1/2 tsp cumin

salt & pepper to taste

Directions

In a large saute pan, brown the turkey meat. Remove from the pan and add in oil then the onions and mushrooms an saute veggies until soft. Add the turkey back to the pan, add in tomato sauce and seasonings and mix well. Add in remaining veggies and mix. Cook on low for 20 minutes or until it’s time to serve!

Optional toppings: sliced jalapenos, cheddar cheese, light sour cream or greek yogurt for some creaminess!

 

Cooper loves the Fall too.. It is very difficult to keep him away from the leaf piles!