Chili of Forgiveness

Name: Chili of Forgiveness
Yield: 4 servings
Ingredients: 1 1/4 cup olive oil; 1 1 large red onion, finely chopped; 1 6 garlic cloves, minced; 1 2 tablespoons finely chopped rosemary; 1 Kosher salt; 1 2 teaspoons crushed red pepper; 1 1 1/2 pounds ground dark-meat turkey (you can substitute lean ground pork); 1 2 (28-oz.) cans whole peeled tomatoes, drained, juices reserved,and chopped; 1 4 cups diced butternut squash (See Note); 1 2 (15-oz.) cans cannellini beans, drained and rinsed; 1 1 pound Tuscan kale (also called dinosaur or Lacinato kale), stems discarded, leaves roughly chopped (about 8 cups); 1 12 large sage leaves, finely sliced; 1 Freshly grated Parmesan cheese; 1 for serving

From the kitchen of Carly

A warming turkey and butternut squash chili with rosemary and cannellini beans. The browned ground meat mingles with soft vegetables and whole tomatoes in a gently spiced broth that's comforting without being heavy. Perfect for weeknight dinners or feeding a crowd.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup olive oil
11 large red onion, finely chopped
16 garlic cloves, minced
12 tablespoons finely chopped rosemary
1Kosher salt
12 teaspoons crushed red pepper
11 1/2 pounds ground dark-meat turkey (you can substitute lean ground pork)
12 (28-oz.) cans whole peeled tomatoes, drained, juices reserved,and chopped
14 cups diced butternut squash (See Note)
12 (15-oz.) cans cannellini beans, drained and rinsed
11 pound Tuscan kale (also called dinosaur or Lacinato kale), stems discarded, leaves roughly chopped (about 8 cups)
112 large sage leaves, finely sliced
1Freshly grated Parmesan cheese
1for serving

Instructions

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.
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.
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.
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.