I hope you’re having a wonderful Wednesday. I’m running behind on work today because I was sitting outside under a blanket finishing my book. There was no way I could walk away with a few chapters left. If you’re looking for a book to read, Eliza Starts a Rumor was beautiful and so hard to put down! The ending was unexpected, and I burst out into tears as I closed the book.
We’re definitely getting fall weather now, which is crazy for South Carolina this time of year. Last year, September seemed endless with its heat. And when cooler weather returns, that calls for a big bowl of chili. I probably make chili at least twice a month during the fall and winter. I love making it all kinds of different ways. Today, I’m sharing a chili recipe you must make for this year’s sweater weather! Chili is the perfect dish to plop on the couch with during football season.
I filmed this recipe video on my YouTube channel,
which will be premiering live at 2 pm eastern time! THANK YOU ALL FOR HANGING OUT IN THE PREMIER! SO FUN! I’ll be hanging out over there if you want to chat! I hope the video puts you in the fall spirit. I decorated and filmed in my kitchen (other than my cleaning videos) for the first time!
This delicious gluten-free chili recipe is incredibly easy to make (as you can see from the video!) and so customizable. You can add any ingredients you want and keep out any ingredients you do not like. The best part is that the leftovers get better each day, so make sure to make a ton of it! We are going to be making a big batch for Halloween night. Chili is always best served with crostinis or some kind of bread. In the video, I also show you how I make my gluten-free crostinis! 😋
Butternut Squash and Turkey Chili
- 1/4 Cup Olive Oil (used throughout)
- 1 Medium Zucchini
- 1 Medium Yellow Squash
- 1 Medium Yellow Onion
- 2 Large Bell Peppers
- 1 Small Head of Cabbage
- 4 Cups Butternut Squash Diced
- 1 28 oz Can Diced Tomatoes
- 1 6 oz Can Tomato Paste
- 3 1/2 Cups Water or more
- 2 Lbs Ground Turkey 94% Fat-Free
- 1 15 oz Can Great Northern Beans (or two!)
- 1 15 oz Can Red Kidney Beans
- 1 Tbsp Garlic Powder or more to taste
- 1 Tbsp Onion Powder or more to taste
- 1/4 Cup Cumin or more
- 1/2 Tbsp Onion Salt (from trader joes!) if not trader joe's brand, use less.
- 1/2 Tsp Sea Salt or more to taste
- 1/2 Tsp Chili Powder or more to taste
- 1/2 Tsp Black Pepper or more to taste
- 1 Tbsp Honey
- Chop up the peppers, zucchini, yellow squash, butternut squash, and onion.
- Place vegetables in a pot with a drizzle of oil, a pinch of salt, and one cup of water. Cook on a medium-low heat until soft.
- While the vegetables are cooking, cook up the ground turkey on a low heat and set aside.
- Cut up the cabbage into small pieces. Drain and rinse the beans. Once the beans are drained, add them to the pot of turkey.
- Add the tomato paste, diced tomatoes, cabbage, and one cup of water to the softened vegetables.
- Add half of the seasonings and a splash of oil to the pot of vegetables. Cover and cook for 25-minutes on a low heat.
- Add the cooked vegetables to the larger pot with the beans and ground turkey. Add the rest of the seasonings and water and allow it to cook on low for 25-minutes. Give the chili a taste test to see if it needs anymore seasonings.
- Cook small pieces of gluten-free bread on medium heat with olive oil on the stop top (like a grilled cheese.) After both sides are crispy and golden, sprinkle onion salt on top!
I hope you enjoy this recipe and video! I’m so deep into the Fall spirit, and can’t wait to grab a pumpkin spice latte while I’m out and about later on today! ♥️
Questions for you!
- What fall recipe do you want to see in my next “Cook With Me” video?
- What is your favorite ingredient to add to chili?