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Turkey, Squash and Black Bean Chili

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.

Ingredients

  • 8 ounces peeled butternut squash, cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 14.5-oz. can diced tomatoes
  • 1 15.5-oz. can black beans, drained and rinsed

Nutrition Information

  • calories 400
  • fat 24 g
  • satfat 6 g
  • protein 21 g
  • carbohydrate 32 g
  • fiber 8 g
  • cholesterol 99 mg
  • sodium 1191 mg

How to Make It

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

  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.

  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;