Turkey Chili with Butternut Squash Noodles

Ingredients:

• 1 tbsp. l. olive oil
• 2 stalks celery, diced
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 0.5 tsp cayenne pepper
• 2 cloves garlic, crushed
• 450 g of ground turkey
• 1 can (800 gr.) canned pureed tomatoes
• 1 can (425 g) beans, rinsed and dried
• 3 cups chicken broth
• 4 cups butternut squash noodles
• Sour cream for serving
• Chopped green onions for serving

Preparation:

1. In a Dutch oven or large heavy-bottomed saucepan, heat the oil over medium-high heat until shimmering. Add the celery, onion, and carrots and cook, stirring occasionally, until the vegetables are tender and browned around the edges, 5–6 minutes. Reduce the heat to medium and add the tomato paste, chili powder, cumin, cayenne pepper, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook until the garlic and spices are fragrant and the tomato paste begins to darken, about 2 minutes.
2. Add the turkey, breaking it up with the back of a wooden spoon. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Reduce heat to medium-high and cook, stirring occasionally, until the turkey is cooked through, 6–7 minutes.
3. Add the tomatoes, beans, and broth and bring to a boil. Reduce heat and simmer until the chili thickens, about 30 minutes. Season with salt and pepper to taste.
4. Add the zucchini noodles and cook until tender, 5–7 minutes. Serve the chili with a dollop of sour cream and green onions.