Asian-Spiced Pork Chili with Butternut Squash

Asian inspired pork chili

Meat | November 6, 2017 | By

Sweater weather is here! It’s also snuggle-under-your-covers weather, hibernate-for-the-winter weather, eat-lots-of-warm-comforting-food weather… well you get the idea! We aim to please! Here’s a comforting bowl of Asian-Spiced Pork Chili that will warm your tootsies (actually head to toe) and make you scoop that second helping. Yes, it’s that good! We used so many yummy veggies in this chili, like cubed butternut squash, multi-colored bell peppers, onions and garlic, plus three kinds of beans. But it’s the spices that will have you begging for more — cumin, Chinese Five Spice, coriander, and sambal oelek (Thai red chili paste). Bet you’ve never tasted a chili like this before! Top with slices of avocado, a dollop of sour cream, and sprinkles of fresh cilantro. Serve with our crazy-delicious Jalapeño Corn Bread for an absolutely perfect winter meal!

Asian-inspired pork chiliTop this heavenly bowl of Asian-Spiced Pork Chili with slices of avocado and a dollop of light sour cream.

butternut squashCubed butternut squash is the perfect ingredient in this chili, along with the three types of beans and colorful bell peppers.

mini bell peppers Tri-colored mini bell peppers bring so much brightness to this chili recipe. Use regular-sized bell peppers if these aren’t available.

Asian-inspired pork chiliCan’t you just smell the aromas from this comforting Asian-Spiced Pork Chili?

Asian-inspired pork chiliYou’ll be going for seconds (maybe thirds) when you serve this dish!

jalapeno cornbreadServe this chili with a side of our tasty Jalapeño Corn Bread. It’s the bomb!

Follow my blog with Bloglovin!

Asian-Spiced Pork Chili with Butternut Squash
 
Author:
Serves: 6-8
Ingredients
  • 1 pound ground pork
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1 large onion, chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 small butternut squash, peeled, seeded and cubed
  • 1 14.5 oz. can black beans, rinsed and drained
  • 1 14.5 oz. can white cannellini beans, rinsed and drained
  • 1 14.5 oz. can garbanzo beans, rinsed and drained
  • 2 15 oz. cans petite diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 tablespoon Chinese Five Spice
  • 1 tablespoon sambal oelek (red chili paste)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, thin sliced for garnish
  • Sour cream for garnish
Instructions
  1. In a large Dutch oven, sauté the pork on medium-high heat until just browned, breaking pork into bits while cooking. Remove the pork and let it sit on paper towels to drain. Wipe out the pot with paper towels.
  2. Add 1 tablespoon canola oil to the pot over medium-high heat. Sauté the garlic and onions until translucent, about 2 minutes. Add in the bell peppers and butternut squash, and sauté another 5 minutes until peppers are just softened. Stir in the black beans, cannellini beans, garbanzo beans, and tomatoes and let cook for 2 minutes. Stir in the cumin, coriander, Chinese Five Spice, sambal oelek, salt, and pepper. Cover and simmer for 10 minutes. Add the pork back into the chili and stir to combine well. Let simmer another 5 minutes, uncovered.
  3. Garnish the chili with fresh cilantro, avocado slices and a dollop of sour cream. Serve with a side of our Jalapeño Corn Bread.

If you liked this recipe, try our Stuffed Peppers with Turkey & Rice

stuffed bell peppers

Shop products featured in this recipe:

 sambal oelekChinese five spice

Delicata Squash Stuffed with Turkey and Brown Rice

stuffed delicata squash

Main, Poultry | October 30, 2017 | By

Just discovered this deliciously sweet delicata squash! Wow! It’s amazing roasted, so why not stuff it with the goodness of ground turkey and brown rice?  You don’t even have to peel it, the entire squash is edible! We used lots of sautéed veggies like chopped kale and bell peppers, herbaceous mint and cilantro, and a touch of heat from the sambal oelek (Thai red chili paste) and red curry paste to give this dish its fab flavor. Drizzle with a bit of spicy aioli if you’d like. It’s the final touch! Where to find this incredibly tasty gourd? Trader Joe’s, of course! Our go-to for just about everything!

stuffed delicata squash 

Stuffing and roasting the delicata squash is a meal your entire family will rave over! Use the leftover turkey mixture for another meal — makes a great sauce for pasta!

delicata squashThey come in all shapes and sizes at Trader Joe’s. Choose the largest squash for this recipe. This is a seasonal gourd so run, don’t walk, to your nearest market!

delicata squashI picked these evenly sized delicata squash at Trader Joe’s. Shop around for this awesome gourd. Otherwise, you can use butternut squash as a substitute.

roasted delicata squashRoast the delicata squash first, flesh-side down, before stuffing the squash and baking. It’s so sweet and the entire squash is edible so there’s no peeling!

stuffed delicata squashStuff the delicata squash with the ground turkey and brown rice mixture. The sautéed veggies along with the herbs and spices can stand alone, they’re that good!

stuffed delicata squashThe final result will blow your mind! It’s a colorful creation of pure yumminess!

Follow my blog with Bloglovin!

Delicata Squash Stuffed with Turkey and Brown Rice
 
Author:
Serves: 4
Ingredients
  • 2 large delicata squash
  • Canola oil spray
  • 2 large cloves garlic, minced
  • 1 celery stick, finely chopped
  • ½ onion, finely chopped
  • 1 Thai red chili pepper, seeded and chopped (or jalapeño pepper)
  • ½ red bell pepper, seeded and chopped
  • ½ yellow bell pepper, seeded and chopped
  • 4 oz. baby bella mushrooms, finely chopped
  • 1 tablespoon fresh ginger, grated
  • ¾ pound ground turkey
  • ½ teaspoon Kosher salt
  • ¾ cup cooked brown rice
  • 2 cups frozen chopped kale
  • For the Sauce:
  • ½ cup light coconut milk
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon sambal oelek (red chili paste)
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh mint, chopped
  • ½ lime, freshly squeezed
  • For the Spicy Aioli:
  • 3 tablespoons low-fat mayonnaise
  • 1 tablespoon sambal oelek
Instructions
  1. Preheat oven to 400 degrees. Microwave the whole delicata squash for 3 minutes. Remove and let cool. Cut the squash in half length-wise. Scoop out the seeds and place on a baking tray sprayed with canola oil cut side down. Spray the tops of the squash and sprinkle with a dash of salt. Bake in the oven for 10 minutes. Remove from oven and let cool. Lower the oven to 350 degrees.
  2. Meanwhile, in a heavy wok, sauté the garlic, onions and red chili peppers until onions are translucent. Add in the bell peppers and sauté another 2 minutes. Add in the mushrooms and ginger, sauté another 2 minutes until softened. Add in the ground turkey and salt, and break up into small pieces using a wooden spoon. Stir in the brown rice and chopped kale and cook until all ingredients are cooked through and well combined.
  3. To make the sauce: In a small saucepan, stir together coconut milk, Thai red curry paste, and sambal oelek over a low heat. Pour the sauce over the turkey mixture and stir well to incorporate. Toss with fresh cilantro and mint, and lime juice.
  4. To make the spicy aioli: In a small bowl, whisk together the mayonnaise and sambal oelek.
  5. Stuff each half of the delicata squash with the turkey mixture. Put back in the oven for 10 minutes at 350 degrees. Drizzle each squash with the spicy aioli. Serve immediately.

If you liked this recipe, try our Sweet Potato Noodles with Tofu and Spicy Peanut Sauce

Shop products featured in this recipe:

  red curry pastesambal oelek chili pastelight coconut milk