Jalapeno EVOO Ground Turkey and Vegetable Chili

The weather here in Washington has been very cold an rainy. The best meals I find to serve are some great chili bowls served up with a delicious green salad. The kids really enjoyed this dish, which was wonderful seeing that I knew they were getting their full of delicious and so very nutritious vegetables! The Jalapeno Olive Oil was not as hot as I expected it to be, which was wonderful for our family meal, however if you would like to spice it up, drizzle some Habanero Olive Oil over top the chili!


Jalapeno Olive Oil Ground Turkey and Vegetable Chili


Ingredients:

1 lb ground turkey
2 cups red peppers, chopped
4 cups butternut squash; peeled, seeded and chopped into bite sized pieces
3 Tablespoons Jalapeno EVOO
3 cups Chicken stock
2 cans stewed tomatoes
1/2 teaspoon cinnamon
1 Tablespoon cumin
1 Tablespoon Chili Powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 Tablespoon paprika


Add Jalapeno EVOO to pan turn heat to medium. Add ground turkey and brown. Add peppers, butternut squash, and spices to pan. Saute for about 5-10 minutes. Add chicken stock and simmer for about one hour.

Serve with a dollop of sour cream and shredded cheese. Finishing oil suggestions: Jalapeno EVOO, Habanero EVOO, Lime EVOO, Garlic EVOO.