Turkey, Squash and Black Bean Chili

Photo: Hector Sanchez; Styling: Gerri Williams

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.

Yield: Serves: 4
Cost per Serving: $1.50
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 400
  • Fat: 24g
  • Saturated fat: 6g
  • Protein: 21g
  • Carbohydrate: 32g
  • Fiber: 8g
  • Cholesterol: 99mg
  • Sodium: 1191mg

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

Preparation

  1. 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. 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. 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.
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