Fall Harvest Turkey Chili Recipe | Easy Healthy Chili Recipe

Make this hearty Fall Harvest Turkey Chili for an easy fall meal the whole family will love! Featuring ground turkey, pork, squash, beans, and the perfect array of spices, a warm bowl of this chili is the perfect accompaniment to a fall evening. Below are video and written instructions on how to prepare this amazing dish!

Fall Harvest Turkey Chili Recipe

Ingredients you will need:

• 1 lb. ground turkey
• 1/2 lb. ground pork
• 2 cans black beans
• 2 cans fire-roasted tomatoes
• 1 can stewed tomatoes
• 3 T. tomato paste
• 1 butternut squash, cubed
• 1 yellow pepper, chopped
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 T. cumin
• 1 T. chili powder
• 1-2 t. nutmeg
• 2 C. vegetable or chicken stock
• Seasoning
• Salt and pepper
• 1 bottle Oktoberfest beer (optional)
• Cayenne (optional)

Score butternut squash and scoop into mixing bowl.

In a pan, cook turkey, pork, onion, garlic, and yellow pepper.

Add fire-roasted tomatoes.

Add black beans.

Add squash to pan.

Add vegetable or chicken stock into pan.

Simmer until thickened to consistency.

Serve and enjoy!

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Fall Harvest Turkey and Pork Chili Transcript

Start Video Transcript

Hi there, Jess in the Rada Kitchen, thanks for joining me. Today we are going to make our fall harvest chili. This is chock full of lean protein, lots of veggies, and lots of flavor. We are going to start by prepping our butternut squash.

So for our squash I’ve cooked this ahead of time because it is a pretty dense vegetable. So what I’ve done is cut it in half and poked little holes all over with my fork. I just microwaved this for about 8 minutes so the flesh is nice and tender. So with my Slicer I’m just going to come in and score this and then we’re going to scoop it out. You could, of course, epel all the skin off, cube it, and roast it. I am just going to come in, cut it all off, and pop it in my bowl. I’m actually going to use the Rada Ice Cream Scoop to dig it in here. And then into my bowl.

Alright, let’s go ahead and crush up some garlic. I’m going to use 4 to 5 cloves and just give it a smash. Discard that peel and chop. We’re going to use 1 whole sweet red onion here. I’m just going to come down and score the top, and then across the front. For our big pot of chili I have 1 pound of ground turkey and half a pound of lean pork sausage.

So first we’re just going to brown this up, what we have is a pound of ground turkey and a half pound of lean pork sausage. We’re just going to ground that up and stir continuously with my Rada Non-Scratch Spoon before we add our veggies into our pot. So now let’s dump all those vegetables we chop into our pan and we’re going to cook these until they’re softened.

Let’s add some tomatoes. Here I have 2 cans of fire-roasted tomatoes and 1 can of stewed tomatoes. We’re just going to dump that in. Give that a little stir. Next, 2 cans of black beans. And again, just incorporate that all the way through. And now for our butternut squash. And this is mostly cooked all the way through, it’s just going to continue to soften a little bit in our chili. And give that a stir.

So now we’re going to add a little bit more liquid into our pot. I’m going to use veggie broth. You can use chicken broth or beef broth. And when I make this at home I typically put in a bottle of Oktoberfest beer or something that has a good, dark, amber-colored taste. And our seasonings. Let’s do a good amount of chili powder. And if you really want to kick up the heat you can add some cayenne. And then I’m going to use Rada’s Burger & Fry Seasoning, which I like as my seasoning. Some ground cumin. And a pinch of nutmeg. A little bit of black pepper. And about 2-3 tablespoons of tomato paste to thicken it. And we’ll give that a stir and let it simmer for about 15 to 20 minutes.

So here we have a big bowl of our healthy, hearty harvest chili. Thanks for joining us today. Be sure to subscribe to RadaCutlery.com, and subscribe to our YouTube channel, where you can find more great recipes just like this one.

End of Video Transcript