A delicious and unconventional Turkey Sweet Potato and Black Bean Chili served in roasted acorn squash. This dish offers a twist on traditional Thanksgiving meals, combining hearty flavors and a unique presentation.
1: In a large pot, heat olive oil and cook the ground turkey, onion, and garlic for about 5 minutes.
2: Add the bell pepper and jalapeño, and continue cooking until fully cooked, about 5-10 minutes more.
3: Drain the fat and add all other ingredients. Bring the chili to a boil, then simmer for 30 minutes.
4: Add black beans and cook for 10 minutes more until the sweet potatoes are completely fork tender.
5: Preheat the oven to 400°F. Cut the acorn squash in half, remove seeds, and lay cut side down on a baking sheet lined with parchment.
6: Roast the squash for 30 minutes or until fork tender.
7: Serve the turkey chili in the roasted acorn squash.
