Chili of Forgiveness

Ingredients

• •¼ cup olive oil
• •1 large red onion
• •6 cloves garlic
• •2 tablespoons rosemary
• •to taste Kosher salt
• •2 teaspoons crushed red pepper
• •1½ pounds ground dark-meat turkey
• •2 cans whole peeled tomatoes
• •4 cups butternut squash
• •2 cans cannellini beans
• •1 pound Tuscan kale
• •12 leaves sage
• •to taste Parmesan cheese
• •for serving

Cooking Instructions

1. 1.

   Put the olive oil in a large heavy pot set over medium-high heat, add the onion, garlic, rosemary and a large pinch of salt and cook, stirring occasionally, until the onion is just barely softened, about 5 minutes. Add the crushed red pepper and toast for 30 seconds. Add the turkey and cook, stirring occasionally, until the meat is cooked through and quite browned and its moisture has evaporated, 10 to 15 minutes.

   20 min

2. 2.

   Add the tomatoes and their juices to the pot, along with another big pinch of salt, increase the heat to high and bring the mixture to a boil. Turn the heat to low and gently simmer, uncovered, until the tomatoes lose their tin-can taste, about 20 minutes.

   20 min

3. 3.

   Stir in the squash, cover the pot and cook over medium-low heat, stirring occasionally, until the squash is just tender, about 20 minutes. Add the beans, kale and sage and cook, uncovered, until the kale is just wilted, about 5 minutes. Season with salt. Ladle the chili into bowls and top each portion with grated Parmesan.

   25 min

4. 4.

   The chili can be refrigerated for up to 1 week. Reheat it over medium-low heat, stirring often. It also freezes very well for up to 2 months.