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With ground turkey, winter squash, brown rice, and apple cider added to the mix, Phoebe's recipe gives the classic chili an autumnal twist.

Apple Cider Chili

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With ground turkey, winter squash, brown rice, and apple cider added to the mix, Phoebe's recipe gives the classic chili an autumnal twist.
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Ingredients
 

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 12 ounces cubed butternut squash
  • 28 ounces canned diced tomatoes
  • 3¼ cups chicken broth
  • 2 cups local apple cider
  • 2 tablespoons tomato paste
  • 1 cup brown rice
  • 1 can corn kernels or 2 cups corn kernels
  • 1 can rinsed and drained beans or 2 cups cooked beans
  • Sprinkle cayenne pepper
  • Black pepper to taste

Instructions

  1. In a 6 quart pot, over medium heat, sauté the onion, pepper, and garlic in the olive oil for 5 minutes or until tender.
  2. Add the ground turkey, thyme, oregano and worcestershire sauce and cook into crumbles, stirring the vegetables with the meat until browned, 8 minutes.
  3. Stir in the butternut squash, tomatoes, broth, cider, tomato paste and rice and bring to a boil.
  4. Cover and reduce to simmer for 20 minutes.
  5. Stir in the corn and beans, cover and simmer for a remaining 10 minutes.
  6. Serve with a topping of fresh cheese, avocado, a dollop of non-fat greek yogurt or diced tomatoes.
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