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Name: Butternut squash turkey chili
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 medium yellow onion; 1 red bell pepper; 3 cloves garlic; 1 lb ground turkey; 2 tbs adobo sauce; 2 tsp ground cumin; 1 tbs oregano; 1 tbs chili powder; 1 tsp cayenne pepper; 1 small butternut squash cubes; 1 14 oz can black beans; 1 14 oz can kidney beans; 1 24 oz can fire roasted tomato; 2 cups chicken stock; Cilantro; Cheddar cheese

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INGREDIENTS

1 medium yellow onion
1 red bell pepper
3 cloves garlic
1 lb ground turkey
2 tbs adobo sauce
2 tsp ground cumin
1 tbs oregano
1 tbs chili powder
1 tsp cayenne pepper
1 small butternut squash cubes
1 14 oz can black beans
1 14 oz can kidney beans
1 24 oz can fire roasted tomato
2 cups chicken stock
Cilantro
Cheddar cheese

INSTRUCTIONS

2. Stir in the chipotles, adobo sauce, cumin, oregano, and allspice. Add the butternut squash, beans, tomatoes, broth, ½ teaspoon salt and ¼ teaspoon pepper. Bring the mixture to a boil then reduce to a simmer. Cover and cook 15 minutes, then uncover and cook another 15 minutes or until chili is thickened and squash is cooked through. Stir in the cilantro.

3.Garnish chili with cilantro. Serve with any desired toppings.

NOTES

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Butternut squash turkey chili

1 medium yellow onion
1 red bell pepper
3 cloves garlic
1 lb ground turkey
2 tbs adobo sauce
2 tsp ground cumin
1 tbs oregano
1 tbs chili powder
1 tsp cayenne pepper
1 small butternut squash cubes
1 14 oz can black beans
1 14 oz can kidney beans
1 24 oz can fire roasted tomato
2 cups chicken stock
 Cilantro
 Cheddar cheese

1. Heat the oil in a large Dutch oven or wide-based pot over medium heat. Add the onion and bell pepper and cook 4-5 minutes until partially softened. Add the garlic and cook another minute until fragrant. Stir in the ground turkey and cook, breaking it into pieces. Season the mixture with a pinch of salt and pepper.
2. Stir in the chipotles, adobo sauce, cumin, oregano, and allspice. Add the butternut squash, beans, tomatoes, broth, ½ teaspoon salt and ¼ teaspoon pepper. Bring the mixture to a boil then reduce to a simmer. Cover and cook 15 minutes, then uncover and cook another 15 minutes or until chili is thickened and squash is cooked through. Stir in the cilantro.
3.Garnish chili with cilantro. Serve with any desired toppings.

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Nutrition

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Serving Size: 1 (291g)
Recipe Makes: 6 Servings

Calories: 194
Calories from Fat: 56 (29%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 1.2g
Cholesterol 55.4mg		17 %
Sodium 1329.3mg		46 %
Potassium 524mg		14 %
Total Carbohydrate 11.8g		3 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 10.4g
Protein 21.8g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 194

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