Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish
Photo by Andrew Hugh Purcell

Ingredients

  • 2 Tbs. fresh-squeezed, strained lime juice
  • 1⁄4 cup apricot nectar or orange or apple juice
  • 1⁄2 cup whole milk
  • 2 slices white bread
  • One 15-oz. can white (cannellini) beans, drained and rinsed
  • 1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh
  • 2 tsp. chili powder, divided
  • + 15 more ingredients
    • One 15-1⁄2-oz. can chickpeas, rinsed and drained
    • 6 cups packed 1⁄2-inch-cubed peeled butternut squash
    • 2 Tbs. tomato paste
    • 1-1⁄2 lbs. ground turkey
    • 1 cup canned pumpkin
    • 1 cup canned diced tomatoes, with juice
    • 10 grinds black pepper, divided
    • 2 tsp. coarse salt, divided
    • 2 Tbs. all-purpose flour
    • 2 Tbs. liquid from a can of chipotle chiles en adobo
    • 2 Tbs. minced garlic
    • 1-1⁄2 cups finely chopped red onions
    • 2 Tbs. fresh-squeezed, strained lime juice
    • 1⁄4 cup finely chopped fresh cilantro leaves
    • 1⁄4 cup olive oil, divided

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 ...

View full recipe at Fine Cooking

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