Butternut Squash Chili with Turkey
Ingredients
The base
-
2
tbsp
avocado oil or olive oil
-
½
cup
white onion, chopped small
-
1
cup
green pepper, chopped small
-
3
cloves
garlic
-
1.5
lb
ground turkey
The beans and tomatoes
-
1
15 oz can
kidney beans, drained & rinsed
-
1
15 oz can
black beans, drained & rinsed
-
1
15 oz can
diced tomatoes
-
1
15 oz can
tomato sauce
The spices
-
1
tbsp
chili powder
-
1
tsp
cinnamon
-
2
tsp
cumin
-
2
tsp
smoked paprika
-
1
tsp
salt
-
½
tsp
pepper
The vegetables and stock
-
5–6
cups
diced butternut squash
-
2
cups
chicken stock (or veggie)
Instructions
- Sauté onions and green pepper in avocado oil over medium-high heat for 3-4 minutes until soft.
- Add garlic and stir until fragrant, then add ground turkey and cook until no longer pink.
- Stir in the drained kidney beans and black beans, followed by diced tomatoes and tomato sauce.
- Add the spices and mix until well combined, then add the diced butternut squash.
- Pour in the stock and bring to a boil, then lower to a simmer and cook for 20-25 minutes until the squash is fork tender.
- Serve with toppings like Greek yogurt, cheese, green onion, and chips.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
600mg
Cholesterol
70mg
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