Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by MyRecipes October 2014

Gallery

Credit: Hector Sanchez; Styling: Gerri Williams

Recipe Summary test

prep:
12 mins
cook:
22 mins
total:
34 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

400 calories; fat 24g; saturated fat 6g; protein 21g; carbohydrates 32g; fiber 8g; cholesterol 99mg; sodium 1191mg.
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