Turkey Chili with Butternut Squash Noodles from Village Farms

For most of us those long summer days are a thing of the past, and the cozy sweaters, boots, crunchy leaves and warm dishes are now making their way into our days and nights. Yep, Fall is here and certainly in the air.

We are all about a cozy dish in our kitchen! There is just something about putting your hands around a warm bowl of soup or chili or taking a bite of a dish that boasts all of the seasonal flavors. Can’t you just taste it?

And just in time for all things Fall, we were so excited to once again partner with Village Farms to share our take on chili; our Homemade Turkey Chili with Butternut Squash Noodles. This dish features the Sinfully Sweet Campari® Tomatoes from Village Farms in place of traditional canned tomatoes that the majority of chili recipes call for, and the difference of fresh in this dish is truly a-mazing. Our chili is full of vegetables, hearty and oh so cozy, and the butternut squash noodles add such a seasonal touch and look.

We love cooking up a large batch of chili for dinner and having leftovers for the next few days. Yum. Another great thing we love? All of the goodness you can pack into a dinner like chili. We have celery, onion, squash, garlic, carrots, tomatoes, and more in this tried and true family favorite.

Oh, and the Sinfully Sweet Campari® Tomatoes are perfect for this one — they are a cocktail-size tomato with the perfect combination of sweetness and acidity, and work splendidly in chili, homemade pasta sauces, and more.

Give the recipe a try!

Ingredients

• 8 Sinfully Sweet Campari® Tomatoes; divided (quartered)
• 1 and ½ lbs. lean ground turkey (could also use beef, if desired)
• 3 cups butternut squash noodles
• 1 (15 ounce) can kidney beans
• 2 and ½ cups chicken stock*
• 2 stalks celery (diced)
• 1 large yellow onion (diced)
• 2 large carrots (diced)
• 4 garlic cloves (minced)
• 1 tbsp. olive oil
• 2 tbsp. chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tbsp. tomato paste
• 1 and ½ tbsp brown sugar (can omit if desired)
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• salt, pepper and additional seasonings as desired
• *You may also like: sour cream, cilantro, cheese, chopped scallions, jalapeno slices, etc. for topping/serving

Instructions

1. In a large stock pot or Dutch oven drizzle olive oil over medium-high heat until hot.
2. Add celery, onion, carrots and garlic to pot. Stir occasionally until softened, approx. 4 mins
3. Next, add in ground turkey, along with the chili powder, cumin, paprika, salt and pepper.
4. Break up turkey as you cook it, approx. 6 minutes.
5. Once turkey is cooked, reduce heat & add in tomato paste and 4 of the tomatoes, cut into fourths.
6. Return heat to medium-high. Add in 6 more quartered tomatoes, kidney beans and chicken stock.
7. Reduce heat to a simmer, and cook until chili thickens, approx. 1 hour
8. Once chili is almost done stir in butternut squash noodles—cook until tender, approx. 6- 7 minutes.
9. Serve chili with whatever toppings you like, such as sour cream, cilantro, cheese, chopped onions, etc.and enjoy!

Recipe and photography by Lunches and Littles