WIC Kitchen: Stay warm and cozy with chili and roasted beet salad

Jan. 15, 2026

By Mary Wade Burnside and Anna Ash

The arrival of January heralds a great time to make the perfect winter food: chili.
There is no cozier meal than one that has simmered over a stove, warming the kitchen and filling your home with the scent of vegetables, spices and all the other hearty ingredients.
WIC Kitchen’s Butternut Squash and Turkey Chili provides a hot and satisfying meal while using ingredients of the season.
This chili is a great way to use leftover turkey from the holidays. Instead of including ground turkey, you can substitute diced leftover turkey that had been frozen from the holiday season.
Butternut squash is a winter vegetable that helps us during these cold months, as it is chock-full of beta carotene, potassium and antioxidants. It helps support immune function and gut health.
This chili pairs well with a salad made from another winter vegetable, beets. The roasted beet salad also includes walnuts and goat cheese.
Beets are an incredible source of manganese, potassium and vitamin C. They also help regulate blood pressure.
A quick tip for peeling beets is that once they are roasted, use paper towels to peel them to keep your hands from being stained. While they are still warm, use a few paper towels layered together and apply enough pressure to the skin of the beet to push it off and gather it into the paper towels.
“It is amazing how the vegetables that we eat seasonally are designed with our nutrition in mind,” said Anna Ash, a WIC breastfeeding counselor with a culinary background. “Beets have an incredible source of manganese, potassium and vitamin C.”
A single cup of raw beets has about 4 grams of fiber and 2 grams of protein, and additionally, this vegetable helps regulate blood pressure.
Whether you are creating a family meal or having friends over to watch football or for game night, these recipes are healthy, warm and they hit the spot.

Butternut Squash and Turkey Chili
Ingredients
1 tablespoon olive oil
*1 large carrot diced
*1 stalk celery diced
*1 small onion diced
*Two cloves garlic minced
*1 teaspoon thyme minced
*2 cups butternut squash diced
*14 oz. Great Northern beans, drained and rinsed
10 oz. ground turkey browned and crumbled
2 1/2 cups chicken broth
1/2 cup heavy cream
*2 cups fresh kale chopped and massaged
Instructions
Add turkey meat to a sauté pan and cook over medium high heat until cooked completely and browned.
Drain excess oil in a colander and set aside. In a Dutch oven or stock pot, add olive oil, carrot, onion and celery.
Add turkey meat to a sauté pan and cook over medium-high heat until cooked completely and browned.
Sauté over medium heat for approximately three-four minutes or until the vegetables soften.
Add garlic and thyme and sauté for another minute.
Add butternut squash, beans, turkey meat and chicken broth.
Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
Add the cream and chopped kale and stir to combine well.
Simmer for an additional four-five minutes until kale is wilted.
Serve topped with your favorite garnishes like avocado, cheddar cheese, tortilla chips, etc.

Roasted Beet Salad with Goat Cheese and Walnuts
Ingredients for salad
*Four medium beets, tops and roots trimmed
6 oz. goat cheese crumbled. Soft, fresh goat cheese works best.
3/4 cup walnuts roughly chopped
*5 oz mixed greens arugula, baby spinach, or a spring mix
*1 small red onion very thinly sliced
*1/2 cup pomegranate seeds optional, but recommended for a festive pop
Dressing
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and freshly ground black pepper to taste
Instructions
Preheat oven to 400°F. Wash beets thoroughly and wrap each one in aluminum foil. Place on a baking sheet and roast for about 50 minutes or until a knife slips easily into the center. Once roasted, let them cool just enough to handle, then rub off the skins (gloves come in handy). Slice into wedges or rounds.
While beets are roasting, place the walnuts in a dry skillet over medium heat. Toast for about five-seven minutes, stirring occasionally until fragrant and lightly browned. Set aside to cool.
For the dressing, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper. Whisk until emulsified, or shake well if using a jar.
In a large salad bowl, add your mixed greens and thinly sliced red onion. Drizzle with a bit of the dressing and toss lightly. Arrange roasted beet slices over the greens. Sprinkle crumbled goat cheese, toasted walnuts and pomegranate seeds on top.
Right before serving, give the salad a final drizzle of the remaining dressing.
*Ingredients with an asterisk next to them are available through Monongalia County Health Department WIC. Call us at 304-598-5181 for more information.