Turkey Butternut Squash Chili

We live in Phoenix, Arizona, which means we have about a 9 day window every year to enjoy true winter recipes, since it will actually be cold enough for a brief, sweet window of time. Within this tiny window, we embrace the chunky side of life. Chunky sweaters, a chunky boot and sock combo, and the glaringly obvious: chunky chili. Chunk-less chili is a depressing oxymoron of sorts, and we are not having it. Naturally, we want to have a health conscious and filling recipe that still hits the comfort food craving. 

For this recipe, our key ingredient is: Butternut Squash 

Here’s why we care about this recipe:

• Butternut squash is a rich nutrient source, containing a wide array of vitamins and minerals such as vitamins A and C, zinc, potassium, fiber and even a little protein. Have we mentioned we are protein hounds? It contains about a gram and a half for a cup.
• Butternut squash also acts as an antioxidant, meaning it flushes damaging free radicals from your system. An imbalance of free radicals causes aging, both in the mind and body.
• It is fitting that butternut squash is a winter veggie, since it has been attributed to fighting cold symptoms. This is most likely because it is full of Vitamin A.
• If you suffer from asthma, butternut squash is a great food to incorporate into your diet.  It is full of beta-carotene, and research shows that people who consume high amounts of beta-carotene appear to have a lower risk of asthma. Gimp lungs, BE GONE.
• Butternut squash is an excellent superfood to turn to if you are pregnant! It contains a high amount of folic acid, which prevents certain birth defects. It also contains other B vitamins which contribute to the health of your baby.

Butternut Squash Turkey Chili

INGREDIENTS

• 2 tablespoons olive oil (divided in 2)
• 2 pounds ground turkey
• Salt, to taste
• Pepper, to taste
• 1 large red onion, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoons cumin
• 4.5 ounces canned diced and roasted green chiles
• 14.5 ounces canned diced tomatoes
• 15 ounces can black beans, drained and rinsed
• 2 cups butternut squash, peeled, seeded and cut into ½ inch cubes
• 1 cup chicken broth

DIRECTIONS

1. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add ground turkey, season with salt and pepper, and cook, breaking it up until it’s fully cooked. Remove turkey from pan and add to crock pot.
2. In same pan, add remaining 1 tablespoon of olive oil and onion. Sauté about 5 minutes, until softened. Season with salt and pepper. Add garlic, chili powder and cumin and stir to combine. Add to crock pot.
3. In crock pot, add green chiles, tomatoes, black beans, butternut squash and chicken broth.
4. Cover and cook on high for 4 hours or low for 8 hours.

NUTRITION INFORMATION Yield: 8 Servings

Amount Per Serving: Calories: 250, Total Fat: 6.5g, Saturated Fat: 1.1g, Cholesterol: 63mg, Sodium: 484mg, Total Carbohydrates: 17.7g, Dietary Fiber: 5.3g, Total Sugars: 3.2g, Protein: 32.1g

Let us know what you think in the comments below!

XOX,

Amanda and Christina