After 16 snow-free years, I moved back to the midwest and the potential for snow days about 18 months ago. I brought my husband, who grew up in Los Angeles, he had never seen a snow day in his life. We are a little old for some snow day traditions like sledding, but when possible we still build a snowman. Where our snow day traditions are really coming together are the comfort food that is on the table.
This January we decided to embark on another round of the Whole 30, so Macaroni and Cheese, my favorite comfort food, wasn’t an option. I got creative with turkey squash chili. It is also a little homage to Cincinnati style chili, served over spaghetti squash with a little bit of cinnamon in the seasonings.
I tried to get as many vegetables into the chili as possible. I included bell peppers, onion, butternut squash, sweet potato and crushed tomatoes.
My husband, Tom, swears that the spaghetti squash helps you think you have a cheesy bite of chili sitting atop your spoon, and he is right. It is just enough of a mind trick, but honestly, this turkey squash chili tastes so delicious you don’t even need mind tricks. After a few bites, you will forget it is without the indulgent cheese and no beans.
This was so good the first time that I made it 3 more times during our 30 days. If you top with a little avocado you have a great meal with protein, veggies and healthy fats.
Chili really is one of my favorite comfort foods. I love the smell of a pot simmering on the stove. This turkey squash chili was no exception to that rule. I especially love seeing my pretty Le Creuset pot that was a hand me down from my grandmother sitting on the stove. Somehow everything tastes better when it comes out of that pot.
The enameled cast iron pots, of any brand, are great because they conduct heat well and keep the entire pot of chili warm from top to bottom. Wayfair has some great options at all prices, including Le Creuset. If you don’t’ have a cast iron dutch oven check out the selection at Wayfair. I highly recommend getting one as they are a very versatile addition to your cookware collection.
What is your favorite chili? Are you a beans or no beans person?
This post was sponsored by Wayfair, but all thought and ideas are my own
- 1 Tablespoon olive oil
- 1 Tablespoon clarified butter or ghee
- 1 onion, diced
- 4 garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 pounds ground meat any meat, we prefer turkey
- 2 Tablespoons chili powder or more to taste
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 sweet potato, dice 1/2 inch cubes
- 1 butternut squash, diced dice to the same size as sweet potatoes
- 1 24 oz can crushed tomatoes, with juice
- salt and pepper to taste
- broth or water
- 1 spaghetti squash
- Cut spaghetti squash in half. Scoop out seeds. Drizzle olive oil into center of squash with salt and pepper. Turn Squash upside down on cookie sheet or baking dish and cook spaghetti squash in a 350°F oven for an hour.
- Heat olive oil and ghee in dutch oven or stockpot over medium-high heat. Saute onion and garlic until soft. Add peppers and cook 5-8 minutes until softened.
- Add meat of your choice and brown, 8-10 minutes.
- Add spices, tomatoes, squash, and sweet potato. Reduce heat and simmer for an hour, or until squash is tender.
- Serve over spaghetti squash. Top with cilantro, avocado.
