The original recipe was from a Hello Fresh meal my best friend received and we’ve been making it our own ever since! I truly add whatever veggies and beans I have on hand (carrots, black beans, northern beans, etc.). This recipe is perfect for the fall and can be stored in the freezer for up to 3 months.

Ingredients
1 Red Onion
1 Tomato
Handful of Cilantro
1 Butternut Squash, cubed
1 lb Ground Turkey
3 Tbsp Chili Powder
15 oz Crushed Tomatoes
1/2 oz Honey
Shredded Cheddar Cheese
Sour Cream

1. Peel and cube butternut squash, peel and dice red onion, core tomato and cut into 1/4″ pieces. Stem and mince cilantro.
2. Heat large pot over medium heat, add 2 tbsp of olive oil (or more depending on how large your butternut squash is), add the squash and 3/4 of the onions to the hot pot, stir occasionally until the squash is browned and begins to soften (this is when I’d add carrots and/or other vegetables). Again, depending on how much squash/vegetables are in your pot, this may take longer than the usual 5-7 minutes.
3. Add ground turkey, 1.5 tbsp chili powder, and a pinch of salt and pepper to the pot and stir. Break up the turkey, cook thoroughly for about 5-7 minutes.
4. Add crushed tomatoes, 1 1/4 cup of water, honey, and 1/4 tsp salt to the pot (add beans at this point, if preferred). Bring to a boil, reduce to simmer and cook until thickened or about 10-15 minutes.
5. Taste test, and add remaining chili powder, salt or pepper as needed.
6. Plate chili, top with cheese, tomato, red onion, sour cream and cilantro.
7. Enjoy!