Recipe of the Week: Turkey Chili with Butternut Squash

This hearty, healthy fall dish is full of warming spices, lean protein, and seasonal veggies.

INGREDIENTS

• 1 lb ground turkey
• 1 medium butternut squash (peeled, seeded, and cubed)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 3 cups low-sodium chicken broth
• Optional toppings: sliced avocado, chopped cilantro, shredded cheese, or sour cream

DIRECTIONS

1. Cook the turkey: Heat olive oil in a large pot over medium heat. Add the ground turkey, season with salt and pepper, and cook until browned, about 5-7 minutes. Remove the turkey from the pot and set aside.
2. Sauté the veggies: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.
3. Add spices and butternut squash: Stir in the chili powder, cumin, and smoked paprika, cooking for 1 minute to let the spices bloom. Then add the cubed butternut squash and stir to coat with the spices.
4. Simmer: Pour in the diced tomatoes, black beans, chicken broth, and browned turkey. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, or until the butternut squash is tender.
5. Serve: Ladle the chili into bowls and top with avocado, cilantro, cheese, or sour cream, if desired.

This one-pot chili is perfect for cozy fall nights and makes great leftovers!