Sweet Chili

November 14, 2014

Chili makes for an easy, hearty meal in the (surprisingly cold already!) winter. By no means traditional, this version is lighter than typical tex-mex chili because of the substitution of ground turkey for half of the meat and the addition of Thai spices.

Sweet Chili

1 tbsp olive oil
1 red onion, diced
½ lb ground beef
½ lb ground turkey
1 delicata squash, diced
1 eggplant, diced
1 tbsp thai chili paste
1 tsp curry powder
1 tsp chili powder
1 tsp salt (or to taste)
pepper to taste
2 cans diced tomatoes (roasted if you can find them, or if you’re feeling ambitious, 4 fresh tomatoes, oven roasted and diced)

In a small stockpot, heat olive oil over medium high heat. Add onion, and squash. Saute until onion begins to brown.
Add ground beef, and ground turkey. Cook, breaking up meat, until browned.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for 45 minutes or until squash is fork-tender.

Vegetarians can substitute 2 cans white beans- Great Northern or Cannellini, or both!- for the meat in this recipe. Just add with the rest of the ingredients after browning the onion.

Makes 4 servings