Turkey Chili with Butternut Squash Noodles
  • 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
  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 by Village Farms at https://villagefarms.com/recipes/turkey-chili-with-butternut-squash-noodles