Whether the temps are dropping or not, a healthy chili or nourishing stew are great staples any time of year!
I half love / half dread digging through my refrigerator and freezer to pull out any items that need to be used up ASAP. But I then FULLY love coming up with recipes that are yummy, healthy, filling and incorporate as many goods as I can get in there!
The four basic items I had on hand to use up for this recipe were:
- Salsa Verde
- Ground Turkey
- Carrots
- Celery
I could have made a salsa verde chicken recipe, but it was ground turkey I had, and I wasn’t eating beans at the time. I could have made a basic chili, but I really wanted to use up the carrots & celery, and those veggies are not often used in a basic chili.
Enter the Chili Stew: One Part Chili, One Part Stew.
THE GOODS:
- 2 tablespoons healthy fat (olive oil, coconut oil, ghee)
- 1/2 onion (chopped) *you can use the whole onion if you want
- 1-2 tablespoons minced garlic (depending on the strength of your love for garlic)
- 2 celery stalks (chopped)
- 2 carrots (chopped)
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1 tablespoon chili power
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Spinkle salt & pepper
- 1 scoop Further Food Daily Turmeric Tonic
(*This anti-inflammatory super powder combines the healing powers of organic turmeric, organic adaptogenic herbs, and organic superfoods into one delicious chai spiced blend. If you don’t have this incredible concoction, create a similar version of your own by mixing some of the ingredients together {such as turmeric, cloves, cardamom cinnamon, ginger} to equal about 1 teaspoon total.) - 1 lb ground turkey (or ground chicken if you prefer)
- 1 jar salsa verde
- 1 cup tomato source OR one 14.5 oz can diced tomatoes
- 1 roasted butternut squash cut into cubes (or a bag of pre-cut butternut squash) Try my Warm, Sweet Roasted Butternut Squash Recipe here!
- Optional: Sliced avocado, fresh cilantro
THE WORK
- Bake the butternut squash first. Either roast the pre-cut squash in a baking dish with coconut oil or ghee (covered with aluminum foil) for 35 mins, or try this Roasted Butternut Squash Recipe.
- While the squash is baking, grab your chili pot or slow cooker and start sautéing your chopped onion in your oil or ghee. Sauté the onions for 3 mins on medium heat, then add your minced garlic and sauté for another 2 mins. Lower the heat if the garlic starts to brown.
- Next, add the chopped celery & carrot and sauté for about 5 mins.
- Start adding all of your spices while stirring into the veggies: cumin, coriander, chili powder, paprika, oregano, salt & pepper, Turmeric Tonic or your own turmeric concoction.
- Once stirred in, add the ground turkey, breaking it up with a wooden spoon. Cook for about 8 minutes until no longer pink.
- Add the entire jar of salsa verde, stir in. Then add the cup of tomato sauce or can of diced tomatoes.
- Finally, stir in the baked, cubed butternut squash.
- Slow cook or cook on low for 3 to 4 hours (it’s good to see a little simmer in there, so you could always crank it up to a high slow cook as well).
- Top with some sliced avocado or fresh cilantro of you like!
This healthy, salsa verde chili stew is perfect on its own, but if you have a loved one that prefers a good biscuit or Texas toast on the side of their hot meal, feel free to bake those during the last 30 mins that the salsa verde dish is stewing.
Next time you kinda want chili, but you kinda want stew, or you have a handful of miscellaneous items in the fridge and need a legit recipe that actually tastes GOOD, try this Salsa Verde Chili Stew! Share it with your fans or whip it up at your next football party! It can serve as a healthy chip dip too …
Let me know how you made this recipe your own with any additions or subtractions! Snap a pic and tag me on Insta, Facebook or Twitter @WholeHardy.
Keep it fresh & full of zest,
Katie
Salsa verde is my favorite!