Sweet and Heat Chili

 6 oz of cubed squash
2 sweet potatoes cubed
2 lbs ground turkey
3 carrots chopped
1 onion chopped
1 red pepper chopped
1 hot pepper of choice minced
Salt and Pepper to taste
Paprika 2 tablespoons
Hot cayenne pepper 1 tablespoon
1/2 teaspoon ginger, allspice, nutmeg
1 tablespoon each of chili and coriander
1 can of pureed squash
​4 cups chicken stock


First layer potatoes and squash with salt and pepper sprinkle with chili power, cayenne, coriander, and paprika, about 1/2 tablespoon of each and reserve the rest for later.    Roast at 400 degrees until tender, 20ish minutes.
While roasting veggies, heat a dutch oven with evoo brown up turkey, season with salt and pepper, rest of chili power, cayenne, coriander and paprika.  Next render carrots, onion, peppers.  Add salt and pepper and the rest of the spices.  Once all the water is rendered add can of squash to the veggies and the stock.  Add  back in the meat and roast veggies.  Let chili thicken about 20 min. on low.  

The flavor is unique starts off sweet and ends with heat.  Serve with chips or cauliflower rice.