“From December/January 2014 issue”
- 1 medium butternut squash, peeled, seeded, and cut into ½-inch chunks
- 2 TBSP extra-virgin olive oil, divided use
- Sea salt, to taste
- 1 lb ground turkey
- 2 medium carrots, peeled and chopped
- 2 medium celery stalks, chopped
- 1 medium yellow onion, chopped
- 2 cups chopped broccoli florets
- 4 garlic cloves, finely chopped
- 2 TBSP tomato paste
- 1 TBSP chili powder
- 1 tsp ground cumin
- 1 tsp unsweetened cocoa powder
- ¼ tsp ground cinnamon
- 3½ – 4 cups chicken or beef broth
- Diced avocado and chopped parsley, for garnish
- Preheat oven to 400ºF.
- Toss the squash with 1 tablespoon of olive oil and a big pinch of salt on a rimmed baking sheet. Roast for 20-30 minutes until tender and lightly brown in spots.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the turkey and cook, crumbling with a wooden utensil, until almost cooked through, about 5 minutes.
- Add carrots, celery, onion, broccoli, and garlic. Cook, covered, for 6-8 minutes until the vegetables are bright in color and crisp-tender, stirring occasionally.
- Add tomato paste, chili powder, cumin, cocoa powder, and cinnamon. Cook, stirring, for 1 minute.
- Add 3½ cups of the broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5-10 minutes to blend the flavors.
- Stir in the roasted squash. Add the remaining ½ cup broth if desired for a thinner chili. Season to taste with sea salt. Serve in bowls garnished with diced avocado and parsley.