Clean Eating Autumn Harvest Turkey Chili

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As many of you know, I’m currently in culinary school. And while the last day of my knife skills class is tomorrow, I would have to say that I’ve learned the most in this class so far simply because it’s been so hands-on. I got lots of practice time in this class and I was able to bring that knowledge home and put it to good use.

Clean Eating Autumn Harvest Turkey Chili

One of the things I practiced a lot was a Batonette (bat-ton-nay) cut and a 1/4 inch dice. A Batonette cut is a cut that is 1/4 x 1/4 x 2″, and a 1/4 inch dice is a dice cut that is 1/4 x 1/4 x 1/4 inch. Ya, we’re talking tiny. But I had to perfect it and the only way to really get it down was to practice at home. So this chili was the recipe I practiced with. I cut the butternut and the rutabaga into a 1/4 inch dice. It was a lot of work and took a lot of time. But the result was worth it and hey…. I’m now really good at a 1/4 inch dice!

And the veggies are truly autumn veggies which always makes me happy in the kitchen AND at the table!

This would be excellent served with a side of whole grain garlic bread and a salad.

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Clean Eating Autumn Harvest Turkey Chili
Author: Tiffany McCauley | The Gracious Pantry.com
Serves: Approximately 10 cups
Ingredients
  • 3 cups (390g) diced rutabaga
  • 3 cups (425g) diced butternut squash
  • 6 oz. (170g) package cremini mushrooms, cleaned and thinly sliced
  • 1 medium (200g) red onion
  • 3 cloves garlic, minced
  • 2 tbsp. olive oil
  • 1 lb. ground turkey
  • 2 tsp. sucanat (optional)
  • 2 tsp. ground cumin
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cinnamon
  • 4 cups (946 ml) chicken broth
  • Salt and pepper to taste after cooking
Instructions
  1. Saute the onion and garlic in the olive oil. You want to shoot for caramelizing the onions.
  2. When the onions become translucent, add the sucanat (optional) to help caramelize the onions further.
  3. Add the turkey to the pan and cook just long enough to brown the meat.
  4. In a separate, medium pot, combine the chicken broth, rutabaga and butternut, and bring them to a boil.
  5. Stir in the meat mixture and all the spices.
  6. Cook until the vegetables are soft. About 20-30 minutes.
  7. Allow to cool a bit and serve.

 

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7 Comments

  1. that’s why chefs have ‘sous chefs’…to prep and chop!! Chef becomes designer, creator, tester as coming in with ‘new’…. and being the teacher, trainer for someone working with you!! going to visit ‘chefs’ gave me chance to be sous chef, for a few hours/days/weekends and an absorbent sponge! found I was always learning! never ‘done’… always eager for more! Congrats on your commitment to be in culinary school!! You’re and awesome, WINNING lady!!

    1. The Gracious Pantry says:

      Savvy – Thanks so much! I’ve learned so much and I can’t wait to learn more! 😀

  2. I Love your blog and recipes!! Why can’t I pin them on Pinterest any more??

    1. The Gracious Pantry says:

      Maddi – You should be able to see the pin button by hovering over the image you want to pin. And if all else fails, there is the pin button you install in your bookmarks bar on your computer. Are you no longer seeing the pin button when you hover over the image?

  3. Could I cook this in a crock-pot?

    1. The Gracious Pantry says:

      Ashby – You could try it. Just be very sure you cut the veggies very small, or they will need much more cooking time than the meat. I would also brown the meat first.

  4. What a great way to use up your fall vegetables!

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