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Bison-Turkey Chili & Roasted Butternut Squash Stuffed Shells

Bison-Turkey Chili & Roasted Butternut Squash Stuffed Shells

Soooo I decided I wanted to start doing smaller blog posts in order to provide you guys with some of my random meals I post on my Instagram throughout the week. I have had a lot of people asking for detailed recipes on a lot of my food posts rather than the basic rundown of ingredients so I plan to just start doing short recipe posts whenever I post a new meal on Instagram. This idea for "Bison Chili & Roasted Butternut Squash Stuffed Shells" came about randomly this weekend. I found such a good deal on squash as the Charlotte Regional Farmers Market so I grabbed the biggest butternut squash I saw, not yet knowing how I would incorporate it into my meal prep. I threw around the idea of doing a coconut curry butternut squash puree (which I WILL do soon) but I knew I would be the only one eating that- as my husband only eats things he can "chew". (*Insert eye roll emoji here* I really gotta figure out how to get those on here)

After checking the weather and seeing that FALL was finally going to make its way into Lake Wylie this week I decided on CHILI. Quite honestly, regardless of the weather, I make different versions of Chili on a monthly basis... it never gets old. We usually either use lean ground turkey or ground bison (but its pricey for a bigger batch of chili), so this time I decided to do one package of bison and one turkey! I will sometimes dice up sweet potatoes and add them into my chili but this time I decided I would use roasted butternut squash instead! Knowing how soft squash can get I wanted to roast it and store it separately from the chili so it didn't turn into a mushy mess, which is a step that I highly recommend! I also was craving some noodles and love to stuff pasta shells with juuuuust about anything, so that is where those came in! :)

Bison-Turkey Chili & Roasted Butternut Squash Stuffed Shells

Ingredients: serves 8-10

  • 12 oz Ground Bison (Publix sells Maverick brand which we like, I believe its 90/10)
  • 16 oz 99% lean Ground Turkey
  • 1 can Organic Corn (drained)
  • 2 cans Organic Diced Tomatoes with juice
  • 1 can Organic Low Sodium Black Beans (drained)
  • 1 can Organic Low Sodium Dark Red Kidney Beans (drained)
  • 1 Packet Chili seasoning (I used McCormick's Organic Chili Seasoning)
  • 1 cube of beef bouillon
  • 1/2 box Jumbo Pasta Shells
  • 1 Butternut Squash (peeled and diced)
  • 1 Tbs EVOO or Avocado oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp pepper
  • Optional Toppings: shredded cheddar, nutritional yeast, avocado, cilantro, sour cream
  1. Preheat oven to 425 degrees, place butternut squash on pan lined with parchment paper and toss with oil, salt, pepper, garlic powder and onion powder; Roast for 35-40 minutes, stirring occasionally
  2. Meanwhile- brown turkey & bison (or meat of choice) on stovetop over medium heat
  3. Add browned meat, beans, corn, tomatoes, boullion, and seasoning packet to crockpot and cook on low heat for 4 hours, stirring often
  4. Cook jumbo pasta shells in boiling water once the chili & squash are finished cooking
  5. Stuff shells with chili & butternut squash and add toppings of choice!
  6. Option to place stuffed shells in another baking dish, sprinkle with cheese and bake for a bit, but we kind of "built our own" throughout the week for dinners. I stored the chili, noodles and squash separately.
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Hope you guys give this recipe a try! You can always omit the shells and just make this delicious chili on its own... I have a feeling I will keep trying new twists on chili's for the rest of Winter. And Spring. And Summer. Like I said, we really like the simplicity of crock pot chili! Thank you for reading!

-Gabrielle

 

 


 

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