Turkey Chili with Butternut Squash

Serves 6

A delicious & quick meal that you can assemble in your Instapot or slow cooker is a welcome edition to your repertoire of fall meals.  This chili is based on pantry staples that you likely have on hand: canned beans, canned tomatoes and spices - including a fall favourite: cinnamon.

Time Saver: use frozen cubed butternut squash and skip the peeling and chopping. Double up the chili prep & freeze half before the pressure cook step.  This makes supper super fast on a busy night.

Ingredients

• 500 g/1 lb ground turkey

• 1 med onion, diced

• 1 796 ml can crushed tomatoes

• 1 540 ml can kidney beans, drained

• 4 c diced butternut squash

• 1/2 c salsa

• 1/4 c tomato paste

• 3 tbsp chili powder

• 1 tbsp ground cumin

• 1 clove garlic, minced

• 1/2 tsp ground cinnamon

• 1/4 tsp cayenne pepper

Toppings

• Fresh parsley or cilantro 

• Shredded sharp white cheddar

In an instant pot or electric pressure cooker on 'saute' mode, brown turkey and onions until meat is no longer pink. Turn off saute mode. Add all remaining chili ingredients and stir well to combine. Cover with pressure cooking lid, turning to lock and ensure pressure valve is set to 'seal'.

Select 'pressure cook' on high for 8 minutes.  At the end of the time, use quick release to vent.

Serve garnished with shredded cheese and fresh herbs.

Tip: Save time on chopping by using frozen cubed butternut squash. For a freezer option double the recipe ingredients. Brown 2 lb of meat, reserve 1/2 after browning, set aside to cool. Continue to combine all other ingredients in a large freezer bag. Once meat is cooled add to freezer bag and freeze until ready to use. When ready to cook, defrost & dump into your pressure cooker. Cook on high pressure for 8 minutes and release pressure as above.

Nutrition Facts

• (Per serving) 266 Calories, 20 g Pro, 34g Carbs, 11g Fibre, 7g Fat