Fry’s had ground turkey on sale and I had two acorn squash that I needed to cook and I thought I could turn them into chili so I did. Chili is something that I make completely different all the time and it is something that I don’t normally measure. I did something different that I never done before and guessed at the seasonings and made a spice mix. I thought it would easier instead of a million trips to my spice cabinet. Every time I cooked a part of the chili I seasoned it with the spice mix. In the end I didn’t use all of the spice mix and figured that I made about one ounce too much that I will use on something else….like cauliflower or chicken……so use the spice mix to taste. I would remove one ounce from your completed mix so you don’t over season. My idea of serving size will differ from your idea of serving size. I like chili in smaller portions so to me this makes around six servings. If you like a big bowl then it makes around 4 servings.

Ingredients for around 6 servings

2 acorn squash (my 2 squash weighed 2 pounds together) cut in half, seeds and membrane removed, covered and roasted in a pan with edges with a little water till soft. (around 45 – 60 minutes at around 400 degrees F) (scrap squash flesh out when cool enough)

1 lb ground turkey – (mine was 93% lean)

non stick spray (or oil)

2 Tablespoons canola oil

1 red pepper – diced

1 small onion – diced

12 oz tomatoes (I used peeled that was slow roasted and then blended but canned crushed would be good too)

14 oz can Italian fine chopped tomatoes (They seem like crushed but are very good tomatoes)

8 1/2 oz roasted Anaheim peppers (seeds, skin, core removed) – diced

1 Tablespoon garlic confit – you can substitute garlic to taste…guessing 4 or 5 cloves ground to paste

1 cup water (or a little more)

2 Tablespoons smoked mushroom powder (SVHarvest.Worldpress.com I buy from the local mushroom lady who grows all these mushrooms and supplies them to restaurants in Phoenix)

3 Tablespoons chili powder

1 Tablespoon cumin

1 Tablespoon chipotle powder (or substitute chilies in adobo)

1 Tablespoon oregano

1 Tablespoon smoked paprika

1 teaspoon cocoa (unsweetened)

1 1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

apple cider vinegar – to taste (I did a big splash….maybe 1/4. cup)

Directions

Make the spice mix. In a small mixing bowl combine the smoked mushroom powder, chili powder, cumin, chipotle powder, oregano, smoked paprika, cocoa, salt and pepper. You will end up with about an extra ounce of seasoning. Remove one ounce to use for something else.

Heat up a large fry pan with non stick spray or oil. Make 4 burgers out of the turkey. Season them on both sides with spice mix. Cook up the turkey burgers. When done put the burgers to the side.

Don’t clean your pan because flavor is there.

Add some oil and fry up the red pepper on medium high heat for about 5 minutes and then add the onion and add more seasoning. Cook till the onion and pepper are soft.

Add the Anaheims, the squash, tomatoes, water, garlic and MORE seasoning but not all the seasoning.

Turn down the heat to simmer.

Chop up the turkey burgers and add them.

Add more seasoning but not all the seasoning. (make sure that you removed one ounce) Add apple cider vinegar to taste. (maybe around 1/4 cup)

Taste.

Add more sea

Serve as is or add sour cream, scallions or maybe cheese.

Enjoy!