Looking for a new recipe to try on #NationalChiliDay? We have you covered! The Catering Team at the Pacific National Exhibition have come up with an amazing and healthy Chili recipe for everyone! Give it a try and let us know what you think on social media! @PNE_Playland (Facebook, Twitter, Instagram)

Serves: 8

INGREDIENTS

• 2 TB olive oil
• 1 onion, diced
• 7 cloves garlic, chopped
• 1 tsp sugar
• 1 TB chili powder
• 1 TB ground cumin
• 1 tsp ground cinnamon
• 2 tsp oregano
• 2 tsp ground coriander
• 1 lb ground turkey
• 3 TB tomato paste
• 2 green bell peppers, seeded and chopped
• 2 cans (14.5 oz each) fire-roasted tomatoes, with juices
• 2 cups chicken or turkey broth
• 1 540 ml can black beans, rinsed well and drained
• 1 medium butternut squash, peeled/seeded, and cubed into ½ inch pieces
• kosher salt and freshly ground black pepper
• shredded cheddar cheese, sour cream, avocado, hot sauce, cilantro, jalapeno for topping, optional

DIRECTIONS

1. In a large heavy pot or Dutch oven, heat olive oil over medium high until hot.
   
2. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.
   
3. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
   
4. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring.
   
5. Bring chili to a simmer; simmer covered for 20 minutes.
   
6. Add beans and squash.
   
7. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy.
   
8. Remove from heat. Add additional salt and freshly ground black pepper to taste. Serve warm.
   
9. Incorporate additional toppings to taste.
   

Tell us what you thought of the recipe in the comment section below or on social media: @PNE_Playland