Turkey Harvest Chili
3 T. - olive oil
1 - large onion, minced
2 - carrots, peeled and minced
1 lb. - butternut squash, peeled, seeded, and cut into ½-inch cubes
1 can - crushed tomatoes
1½ c. - turkey or chicken Broth
1 package - Carroll Shelby's® White Chicken Chili Kit
1 can - red kidney beans, rinsed and drained
1 can - black beans, rinsed and drained
4 c. - leftover cooked turkey, coarsely chunked
shredded monterey jack cheese and toasted pumpkin seeds, for garnishing
HEAT oil over medium-high heat in a large pot. Add onion, carrots, and squash; sauté for 5 to 7 minutes. Stir in tomatoes and turkey (or chicken) broth. Add large Spices packet from Carroll Shelby’s Chili Mix, Cayenne Pepper packet, and salt to taste. Simmer 5 minutes.
ADD beans and turkey. Cover and simmer, stirring occasionally, until squash is tender (25 to 30 minutes).
LADLE hot chili into bowls, and garnish with cheese and toasted pumpkin seeds.Carroll Shelby