Recipe 37: Butternut Squash & Turkey Chili

👩‍🍳You’ll love the sweet-spicy flavors of this week’s chili recipe, which includes this week’s food of the week, butternut squash.

Just brown the turkey and put it and the rest of the ingredients into a slow cooker. When it’s done several hours later, voila! A full meal in one dish.

It makes an excellent meal prep recipe because it can keep several days in the refrigerator.

✅TIP: check your grocery store’s produce section for already cubed squash. Cutting up the squash is the most challenging part of this set-it-and-forget-it recipe!

🍲Slow-Cooker Butternut Squash & Turkey Chili 🍲

(makes 6 servings)

1 Tbsp olive oil
1 lb (450 grams) lean ground turkey
1 28 oz (790 grams) can no-salt-added crushed tomatoes
1 15-oz (425 grams) can black beans, drained and rinsed
1 large onion, diced
4 cups (680 grams) cubed butternut squash (yield from a 3 lb (1.36 kg) squash)
1 cup (240 ml) water
¼ cup tomato paste
3 Tbsp chili powder
1 Tbsp ground cumin
2 tsp ground coriander
¾ tsp pink Himalayan sea salt
Hot sauce, to taste (2-3 dashes)
1 large garlic clove, chopped

Heat the olive oil in a nonstick skillet over medium-high heat. Add the turkey and brown, stirring frequently, for about 5-6 minutes. Place in a large slow cooker.

Add the tomatoes, black beans, onion, squash, water, tomato paste, chili powder, cumin, coriander, sea salt, hot sauce, and garlic. Stir well to combine. Cover and cook on high for 4 hours or low on 6-8 hours.

That’s IT. Enjoy 🙂

👨‍🍳There are so many ways to eat shrimp, this week’s food of the week: in salads, stir-fries, tacos, and even as a snack!

I thought I would share a slightly exotic recipe … a shrimp curry with roasted oranges.

Serve it with a side salad and some rice or quinoa for a full meal.

✅Note: It’s important to remove the white “pith” from the oranges because it can have a bitter flavor.

🍊Orange-Curry Shrimp 🍊

(makes 4 servings)

2 large oranges, peeled with pith removed
½ tsp sea salt, divided
1½ lbs (680 grams) pounds peeled & deveined large shrimp
1 Tbsp extra-virgin olive oil
1 Tbsp curry powder
½ tsp dried oregano
Dash of your favorite hot sauce
½ teaspoon freshly ground pepper
(optional: 2 cups (400 grams) cooked brown rice or quinoa)

Preheat your oven to 400ºF/200ºC. Line a rimmed baking sheet (with sides) with parchment paper.

Using a sharp knife, slice the oranges and then cut the slices into quarters. Spread the oranges on your baking sheet and sprinkle with sea salt. Roast for about 10 minutes – they should be slightly dry.

While the oranges are in the oven, in a medium bowl toss the shrimp with the oil, curry powder, oregano, hot sauce, and pepper.

Remove the oranges from the oven and add the shrimp to the pan. Return to the oven and bake for another 5-6 minutes until the shrimp are cooked through – they should be pink and slightly curled.

Remove from the oven and serve over the rice or quinoa. SO DELICIOUS!