Ground Turkey Butternut Squash Chili
Ingredients
The base
-
1
tbsp
extra virgin olive oil
-
1
medium
yellow onion, chopped
-
1
medium
bell pepper, chopped
-
4
cloves
garlic, chopped
-
2
pounds
ground turkey
-
6
cups
butternut squash, cut into bite-sized pieces
The spices and seasoning
-
1
tbsp
chili powder
-
2
tsp
ground cumin
-
2
tsp
smoked paprika
-
1
tsp
cinnamon
-
to taste
sea salt
-
to taste
black pepper
The liquids and beans
-
28
ounces
diced fire-roasted tomatoes
-
4
cups
low sodium chicken broth
-
1
15-ounce can
black beans
-
1
15-ounce can
chickpeas
The greens
Instructions
- Heat olive oil in a large pot over medium heat and add onion, pepper, and garlic with a pinch of salt, cooking until softened.
- Push the veggies to the side and add ground turkey, breaking it down until no longer pink.
- Stir in butternut squash, chili powder, cumin, cinnamon, salt, and pepper.
- Add fire-roasted tomatoes and chicken broth, bringing to a boil before reducing to a simmer.
- Add the beans, stir, and partially cover the pot, simmering for 30 minutes until squash is tender.
- Stir in baby spinach, adjust seasonings, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
336
Total fat
7g
Total carbohydrates
30g
Total protein
42g
Sodium
371mg
Cholesterol
83mg
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