Butternut Squash Chilli With Diced Cauliflower

Butternut Squash Chilli With Diced Cauliflower

Butternut Squash Chilli With Diced Cauliflower
4-6 people


2 tbsp olive oil

1 yellow onion, diced

3 garlic cloves, minced

450g lean ground turkey

1 Tbsp oregano

1 Tbsp chilli powder

2 tsp paprika

Salt and pepper to taste

1 green pepper, chopped with seeds removed

2 cans diced tomatoes

2 cans tomato paste

3 cups water

4 cups cubed butternut squash

Optional: avocado for topping

For the Diced Cauliflower:

1 bag Taylor Farms Diced Cauliflower

2 Tbsp olive oil

2 garlic cloves, minced

Optional: pinch of chilli flakes


Heat olive oil in a pan and then add garlic and onion, stirring for about 3 minutes over medium-high heat.

Next, add the turkey meat and stir until no longer pink; then, add the spices along with the chopped green pepper and stir for an additional 3 minutes or so.

Next, add the canned tomatoes and tomato paste and stir until everything is combined.

Last, add the water and chopped butternut squash; reduce heat to a simmer, place lid over the skillet and cook chilli until squash is soft, about 20-25 minutes.

Once the chilli has been cooking for 15 minutes, cook the Diced Cauliflower by following the cooking instructions on the package. Meanwhile, heat the olive oil in a skillet over medium-high heat, then add garlic and cook until garlic is fragrant and golden in colour. Pour cooked garlic and oil into cooked cauliflower and stir to combine, which will give the cauliflower a garlicky flavour.

Pour the garlicky cauliflower into bowls, top it with the chilli and an avocado and enjoy!

Recipe courtesy of The Almond Eater.

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