Tuesday, March 10, 2015

Vegetable Turkey Cincinnati Chili

I saw this recipe in Paleo Magazine in my doctor's office. If they are going to make you wait an hour, at least have some good books to look at.  I took a picture of the recipe and made it for dinner when I got home. It didn't say anything about being like Cincinnati Chili, but being from Cincinnati, I immediately recognized the cinnamon and cocoa as a unique ingredient in Cincinnati Chili. So, I adjusted the recipe a bit and changed the title. It is amazing how much it tastes like Cincinnati Chili and you would never know it had so many vegetables or turkey in it. I took some to work today and 2 people tried it that like Cincinnati chili and they loved it. Delicious and nutritious! 

1 medium butternut squash, peeled and seeded and diced
2 T olive oil
sea salt, to taste
1 lb ground turkey
2 medium carrots, peeled & chopped
2 celery stalks, chopped
1 medium yellow onion, chopped
2 cups chopped broccoli florets
4 garlic cloves, minced
2 T tomato paste
1 T chili powder
1 t ground cumin
1 t unsweetened cocoa powder or carob powder
1/4 t ground cinnamon
3 1/2 cups chicken broth
Diced avocado, for garnish

Preheat oven to 400 degrees F. Toss the squash with 1 T olive oil and place on a cookie sheet. Sprinkle with salt. Roast for 20 minutes or until tender and brown in some spots.

Meanwhile, heat 1 T olive oil in a large pot or Dutch oven over medium heat. Add the turkey and crumble and cook until no longer pink.

Add the carrots, celery, onion, broccoli and garlic.  Cook, covered, for 6-8 minutes, stirring occasionally. 

Add the tomato paste, chili powder, cumin, cocoa or carob powder, and cinnamon. Cook, stirring for 1 minute. Add chicken broth and bring to a boil. Reduce heat to medium low and cover, simmer for 30 minutes. Add squash and cook another 10 minutes. Taste and add salt and pepper to your liking. Top with avocado or your favorite topping. 

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