Greens & Sprouts Gluten Free Melt
The fall and winter just call for creamy, sweet and savory soups that don’t take too much time to make. At least that’s what I believe! Introducing my new creation — Gluten Free Winter Squash Chili!
I’ve paired the perfect natural, sweet, creaminess of a butternut squash (or other winter squash or pumpkin) with that of a hardy warming chili. This recipe began as an experiment in flavors and has turned into one of the most popular recipes that my clients and cooking students rave about.
Gluten Free Winter Squash Chili Recipe
Gluten Free Winter Squash Chili is gluten-free, dairy-free, nut-free, egg-free, and soy-free.
It also can be made vegan by simply adding in more beans and veggies to replace the meat. It’s also possible to make it paleo-compliant by leaving out the beans and adding more veggies and meat. And if you avoid nightshades, you can simply omit the peppers!
Either way, it is a total hit at parties, freezes well and perfectly hits the spot every single time.
GF Budgeting Tip: Ground dark turkey meat is about HALF the price of the white and it has way more flavor.
If you’re looking to keep costs down, swapping out the white meat for dark meat is a great spot to start. Plus main dishes like turkey burgers stay moister and more flavorful making them a crowd pleasure for all.
Top your bowl with 1/4 to 1/2 of an avocado cut into chunks and freshly minced cilantro and a spritz of lime juice!
Plus this recipe would go well with my all-time favorite guacamole recipe and my vegan/paleo chocolate creme for dessert! Yum!!
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| Gluten Free Winter Squash Chili |
| The fall and winter just call for creamy, sweet and savory soups that don’t take too much time to make. At least that’s what I believe! Introducing my new creation — Gluten Free Butternut Squash Turkey Chili! |
Gluten Free Winter Squash Chili
| The fall and winter just call for creamy, sweet and savory soups that don’t take too much time to make. At least that’s what I believe! Introducing my new creation — Gluten Free Butternut Squash Turkey Chili! |
| Servings |
| 8Servings |
| Servings |
| 8Servings |
Ingredients
- 1.5 Lbs Butternut (or Winder Squash/Pumpkin) Cut in 2" pieces
- 1 Lb Ground turkey (I use the dark meat)
- 2 Large White Onion (1 quartered and the other diced)
- 4 Meduim Sweet potatos Peeled & cubed
- 3 Carrots Scrubbed and cut in 2" chunks
- 6 Large Cloves garlic Minced
- 1 Red bell pepper Diced
- 6-8 Cups Low or no sodium stock or broth (vegetable, chicken, turkey, beef)
- 2 Cans Black Beans Rinsed well
- 2 Cans Black-eyed peas Rinsed well
- 1 Tsp paprika
- 2 Tsp ground cumin
- 1.5 Tsp sea salt
- 1 Tsp ground black pepper
- 1 Tsp chili powder
- 1 Tsp Ground coriander
- 5 Tbsp Extra Virgin Olive Oil
- Avacado chunks (optional)
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Ingredients
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Instructions
- Preheat oven to 400°F.
- Add all vegetables into bowl and drizzle with olive oil mixing until everything is well coated.
- Evenly spread vegetables out in one layer on baking sheets. Lightly salt and place into oven.
- Roast for 30-40 minutes, turning every 15 minutes to prevent burning. Remove once vegetables are tender.
- Meanwhile, heat broth or stock in a pot. Also, heat olive oil in sauté pan, and sauté onions and red pepper for about 5 minutes.
- Add ground turkey to pan and cook until turkey is no longer pink.
- When veggies are done, add them to the broth. Blend using either an immersion blender in the pot, or remove from pot in stages and blend in a food processor or blender until smooth.
- Add turkey mixture to the soup pot along with beans.
- Add spices and adjust to your liking.
Recipe Notes
To cut down on prep time, you can pre-cut the veggies and keep them in the fridge until you are ready. You can also roast the veggies ahead of time. Some grocery stores offer diced onion and peppers frozen which can be used in place of the fresh ones cooked with the turkey. This recipe freezes well and can stay frozen for up to 2 months.
