Turkey, Squash and Black Bean Chili

Modified from a recipe in All You magazine. Serve with cornbread, warm tortillas or over brown rice.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces  peeled  butternut squash, cut into 1/2 in cubes
• 4  teaspoons olive oil
• 1  onion, chopped
• 3  garlic cloves, minced
• 1  lb lean ground turkey
• 1  tablespoon chili powder
• 1  teaspoon cumin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cayenne pepper (optional, to taste)
• 1 (14 1/2ounce) can diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed

Directions

1. Place squash in a microwave-safe bowl, cover and microwave on high until soft, about 3 minute.
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, cayenne pepper 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 minute Add squash and beans, cook, stirring, until warmed through, 1 to 2 minute longer. Serve hot.