Black Bean Butternut Squash Turkey Chili
Adapted from All the Healthy Things.
My first time adding butternut squash to a chili and it was delish – a nicely flavored and spiced chili! If you preferred a vegetarian chili, you could omit the turkey and add more beans.
Ingredients:
1 tablespoon olive oil
1 pound ground turkey
1 small yellow onion, diced
5 cloves garlic, minced
2 dried bay leaves
2 tablespoons chili powder
1 tablespoon cumin
½ tablespoon dried oregano
½ tablespoon paprika
1 teaspoon chipotle powder
2 teaspoons salt
¼ teaspoon black pepper
2 cups diced butternut squash
1 – 15 oz can fire-roasted canned tomatoes
1 – 15 oz can black beans, rinsed and drained
1 ¾ cups chicken broth
Greek yogurt or sour cream, for serving
sliced green onion, for serving
shredded white cheddar, for serving
avocado, for serving
Directions:
Heat 1 tablespoon of olive oil in heavy-bottomed pot or dutch oven over medium-high. Add the ground turkey to the pan and brown. Breaking it up as it cooks.
Once the meat has started to brown, add the diced onion and garlic to the pot. Continue to cook until the onion begins to become tender.
Add the dried bay leaves, chili powder, cumin, dried oregano, paprika, chipotle powder, salt, and black pepper to the pot and stir until well combined.
Next add the diced butternut squash, canned tomatoes, black beans, and chicken broth to the pot. Bring the chili to a boil and then reduce the heat to a simmer. Let the chili simmer for 20-25 minutes or until the butternut squash is tender.
Serve the chili with your favorite toppings!
Spicy Harissa Chickpeas Delight
Adapted from The Recipe of 101.
I found this dish delightful. I’m less familiar cooking with harissa, but it was fun to try some new flavors. It’s not quite a soup as I was thinking initially, but close enough. I served it over cooked butternut squash; could also be served over rice or greens.
Ingredients:
Spritz of avocado oil
1 medium onion, thinly sliced
1 teaspoon balsamic vinegar
½ teaspoon salt (divided)
1 tablespoon garlic, mixed
1 teaspoon smoked paprika
2 tablespoons harissa paste or 2 teaspoons harissa powder
½ teaspoon oregano
2 cups greens (Swiss chard, spinach, etc.)
15-ounce can chickpeas
1 cup coconut milk
Lemon juice, cilantro, black pepper
Directions:
Caramelize onions in oil with 1/4 tsp salt, about 7-9 minutes.
Add vinegar; cook 3 mins.
Add garlic, paprika, harissa, and oregano; cook 1 min.
Add greens, chickpeas, and coconut milk; simmer 8-10 mins.
Adjust seasoning, garnish, and serve warm.
Thai Coconut Tofu Soup
This soup has great flavor and was a family hit. And relatively simple and quick to prepare. We all really enjoyed this one!
Ingredients:
16 ounces firm tofu, cubed
1 can (14 oz) coconut milk (I used a light coconut milk)
4 cups vegetable broth
1 tablespoon sesame oil
1 tablespoon ginger, minced
2 garlic cloves, minced
1 medium onion, diced
2 cups mushrooms, sliced
3 cups spinach or Power greens, chopped
½ teaspoon turmeric
½ teaspoon chili flakes
1 tablespoon lime juice
Fresh cilantro for garnish
Tamari to taste
Directions:
In a large pot, heat sesame oil over medium heat. Add the onions, garlic, and ginger. Sauté 3-4 minutes until fragrant.
Add the mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.
Pour in the vegetable broth and coconut milk. Stir to combine and bring to a simmer.
Add turmeric and chili flakes. Stir again and cook for another 10 minutes to allow the flavors to meld.
Gently add the tofu cubes and chopped greens to the soup. Simmer for another 5 minutes.
Adjust seasoning with lime juice and tamari.
Serve hot, garnished with cilantro.
Chicken & Lentil Soup
Adapted from That Clean Plate.
This soup is very mild and gentle on the stomach. It could be a great gluten free alternative to chicken noodle soup if fighting a cold or ‘bug’. Our family found that we enjoyed it with some added heat, but to each their own.
Ingredients:
1 tablespoon extra-virgin olive oil
½ cup purple onion, chopped
1 bulb fennel, chopped
1 ½ teaspoon ginger, minced
1 teaspoon turmeric
1 1/3 quarts bone broth
¼ cup quinoa, dry
1 pound chicken breast, cooked
1 cup carrots, shredded
1 cup lentils
Directions:
Heat the oil in a large pot over medium heat. Sauté the onion, fennel, and ginger for 6 minutes, stirring often. Add the turmeric and mix well.
Add the broth and cook for another minute. Add the lentils and quinoa. Bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
Add the cooked chicken and carrots and cook for another 10 minutes.
Spoon soup into bowls, top with parsley, hot sauce, or other desired topping.
It's been a bit chilly, hope these soups add warmth, nourishment, and health.
In Health,
Natalie