This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. All season long, these chefs are bringing food and football fanatics together to help defeat one common opponent: hunger. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank.
This week, Chris Shea, Executive Chef of The Wayfarer in New York City, shares his turkey and butternut squash chili, taking standard game day chili up several notches.
Turkey And Butternut Squash Chili With Quinoa, Pickled Cranberries And Chipotle
• 2 packs ground turkey
• 2 tablespoons olive oil
• 1 Spanish onion, rough chopped
• 4 garlic cloves, chopped
• 2 red peppers, medium diced
• ¼ jalopeno pepper, minced
• 1 tablespoon ground coriander
• 1.5 tablespoons ground cumin
• 1 quart butternut chipotle puree (recipee to follow)
• 3 cups cooked cannellini beans
• 2 scallions, finely julienned
• 1 cup pickled cranberries (1 cup dried cranberries, ½ cup sugar, ½ cup water, ½ cup white vinegar. Bring the water, sugar and vinegar to a boil and pour over cranberries, allow to steep overnight)
• 4 cups cooked quinoa
Heat oil in a heavy bottom sauce pan and add the coriander and cumin, onions , pepper and jalapeno and cook over minute heat until vegetables begin to soften. Add ground turkey and cook stirring frequently another 8 minutes or so . Add butternut puree and beans and bring to a boil. Reduce to a low simmer and cook another 10 minutes. To serve ladle chili over quinoa and garnish with pickled cranberries and julienne scallions.
Butternut Chipotle Puree
• 1 cup butter
• 1 cup Spanish onion, chopped
• 2 cloves garlic
• 2 chipotle in adobo
• 1 cup marscarpone cheese
• 4 cups diced butternut squash
• 1 cup vegetable stock
Combine butter , onion and garlic in a heavy bottom sauce pan and cook over low heat to soften vegetables add butternut chipotle and veg stock and simmer until squash is cooked through. Blend until smooth with mascarpone cheese, season with salt and pepper.