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