Butternut Squash and Turkey Chili

Pressure cooker:

1. Push the sauté/browning/meat button on your pressure cooker. Add oil to the inner pot.
2. Sauté onion and garlic for 3-5 minutes.
3. Add ground turkey and cook until brown, about 5-7 minutes. Use a wooden spoon to break up the meat while cooking.
4. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
5. Add butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar to the pot.
6. Place the lid on the pressure cooker, lock lid and make sure the pressure release valve is closed.
7. Press cancel on the pressure cooker and then press the soup/stew button. The timer should be set to 15-20 minutes.
8. Once the timer reaches 0, the cooker will switch to keep warm. Carefully switch the pressure release valve to open (I use tongs for this). Once the steam is released, remove the lid and add in chopped kale or spinach. Give the chili a stir and let sit for a couple minutes to allow the greens to wilt.
9. Portion chili into bowls, top each bowl with fresh cilantro and green onions before serving. You can also serve the chili over brown rice if you’d like.

Stove Top:

1. Add oil to a large pot over medium heat. Add onion and garlic and sauté for 3-5 minutes.
2. Add ground turkey and cook until brown, about 5-7 minutes. Use a wooden spoon to break up the meat while cooking.
3. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
4. Add butternut squash chunks, veggie broth, tomatoes, coconut milk, red lentils, tomato paste and apple cider vinegar to the pot. Stir to combine.
5. Bring mixture to a boil. Once bubbling, reduce heat to medium and simmer the chili uncovered for about 30-35 minutes, stirring occasionally. Once the butternut squash is fork-tender and the lentils are cooked, reduce heat to low.
6. Add in kale or spinach, stir to combine and let sit for a couple minutes to allow the greens to wilt.
7. Portion chili into bowls, top each bowl with fresh cilantro and green onions before serving. You can also serve the chili over brown rice if you’d like.