Turkey Butternut Squash Chili

A little sweet and a little spicy, this hearty and nutritious chili is full of smokey flavor. Lean ground turkey adds great protein and helps keep you feeling full longer.

Ingredients

• 1 tablespoon olive oil (or avocado oil)
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 1 red bell pepper, chopped
• 1 lb lean ground turkey
• 1/2 Tablespoon chili powder
• 1 teaspoon cumin
• 1/8 teaspoon cinnamon
• 1/2 tsp salt
• 1 medium Butternut Squash, peeled, de-seeded, cubed (about 2 cups)
• 1 can (15oz) Diced Tomatoes, No Added Salt
• 1 can (15oz) Black Beans, No Added Salt
• 2 Tablespoons Pureed Chipotle in adobo sauce *see note
• 5 cups water
• 1/4 cup cilantro, chopped for garnish

Makes 6

Directions

1. In a large soup pot over medium-high heat, add in oil, onion, garlic and bell pepper, saute for 3-5 minutes until fragrant.
2. Spread veggies to outside edges of the pot and add ground turkey to the middle. Cook turkey, breaking it up with a spoon, until brown and no longer pink.
3. Add in chili powder, cumin, cinnamon and salt and allow spices to toast slightly for about 1 minute, stirring.
4. Add in Squash, Tomatoes, beans, Chipotle Puree and water. Stir to combine.
5. Bring to a gentle boil then reduce heat to maintain a simmer. Simmer, covered, for about 45 minutes, then continue simmering uncovered for 15-20 minutes more to allow chili to thicken.
6. Serve hot with a garnish of chopped cilantro.

Note: Find a 7oz can of Chipotles in Adobo sauce in the International aisle of the grocery store. Using a hand held stick blender or a blender or a mini food processor, puree all the chilies and liquid in the can into a thick pureed sauce. For this recipe you will use 1-2 tablespoons of the puree (based on desired level of heat), the remaining puree can be frozen in a plastic resealable bag. Pour puree into the bottom of the bag, label and date the bag. Simply break off a piece of frozen puree for your next recipe.