This chili is delicious and flavourful. The recipe was adapted from food writer and cookbook author Joy Manning
- 1 cup low-sodium chicken broth
- ¼ cup raw cashews
- 1 chipotle chile in adobo, plus 1 Tbsp of the sauce
- 1 Tbsp chili powder
- 1 Tbsp extra-virgin olive oil
- 1 lb ground turkey
- 2 cups diced butternut squashed (about 10 oz, from a 1.5 lb squash)
- 2 medium onions, cut into small dice (2 cups)
- 3 cloves garlic, minced
- 1 Tbsp ground cumin
- 1 tsp unsweetened cocoa powder
- ¼ tsp ground cinnamon
- ½ tsp kosher salt
- One 15 oz can pinto beans, preferably no-salt added, drained and rinsed
- One 14.5 oz can diced tomatoes, with their juices
- ¼ cup cilantro leaves
- 1 jar of Sable & Rosenfeld 3 Pepper Blast Dip
- Combine the broth, cashews, chipotle with its adobo sauce and the chili powder in a blender, puree until smooth.
- Heat the oil in a Dutch oven over medium-high heat; once the oil shimmers, add the ground turkey and cook for about 10 minutes, stirring to break up any large clumps. The meat should be cooked through, with no trace of pink.
- Reduce the heat to medium; add the squash, onions, garlic, cumin, cocoa powder, cinnamon and salt. Cook for about 5 minutes, until the onions have softened.
- Add the cashew puree, pinto beans and the diced tomatoes and their juices, stirring to incorporate. Increase the heat to high just long enough to bring to a boil, then reduce heat to medium or medium-low – just enough to maintain steady bubbles at the edges. Partially cover and cook for 35 minutes, until the squash is quite tender. Uncover and stir in the cilantro.
- Serve hot, topped with Sable & Rosenfeld 3 Pepper Blast to taste. Makes 6 servings