Fall is in the air, and seasonal items are in stores and markets.
We invited the dietetic interns from UW-Green Bay to help us work them into a chili recipe.
Slow Cooker Chili with Butternut Squash & Eggplant
2 teaspoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 medium red bell pepper, chopped
1 medium eggplant, cubed (cut a little bit on air per Michelle)
2 cups butternut squash, cubed (slice on air)
1 pound extra lean ground turkey
4 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 (28-ounce) can diced tomatoes
1 1/4 cups low sodium chicken broth
2 (15 oz) cans dark red kidney beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
Cilantro and sour cream to garnish
- Place oil in skillet over medium high heat and saute onion, garlic, and ground turkey until no longer pink.
- Set slow cooker on medium heat. Add in butternut squash, eggplant, tomatoes, low sodium chicken broth, kidney beans, and corn. Stir in chili powder, cumin, oregano, and red pepper to season.
- Combine onion, garlic, ground turkey to slow cooker mix. Simmer 45 minutes or until chili thickens.
- Garnish with cilantro and sour cream, or your preference of toppings.
- Makes 6 servings, about 1.5 cups each.