Turkey, Squash and Black Bean Chili |
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Prep Time: 12 Minutes Cook Time: 22 Minutes |
Ready In: 34 Minutes Servings: 1 |
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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 |
Directions:
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.
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