Photo: Hector Sanchez; Styling: Gerri Williams
Prep Time
12 Mins
Cook Time
22 Mins
Yield
Serves: 4

Butternut squash adds additional nutrients, flavor, and bulk to Turkey, Squash and Black Bean Chili. Serve this easy one-dish dinner over brown rice, or with warm corn tortillas or cornbread on the side.

How to Make It

Step 1

Place squash in a microwave-safe bowl, cover and microwave on high until soft when pierced with a paring knife, about 3 minutes.

Step 2

Warm oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until softened, about 3 minutes. Add turkey, chili powder, cumin and salt; cook, breaking up meat with a spoon, until meat is no longer pink, 3 to 5 minutes.

Step 3

Stir in tomatoes, bring to a boil, reduce heat to low and simmer until tomatoes have cooked down and mixture has thickened, stirring occasionally, about 10 minutes. Add squash and beans; cook, stirring, until warmed through, 1 to 2 minutes longer. Serve hot.

Also appeared in: All You, January, 2013

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