Butternut Squash and Turkey Chili

Butternut Squash and Turkey Chili

All of a sudden, it feels like winter in DC. Last night, inspired by the cold air, I was craving a stew or chili of sorts – something with lots of veggies that would be filling and hearty but packed with nutrients after a lot of meals out over the weekend while traveling. Enter my latest creation: Butternut Squash and Turkey Chili. YUM.

While at the store yesterday replenishing our sad and bare fridge, I spotted some pre-peeled, seeded, and cubed butternut squash. I hadn’t had butternut squash in ages. Perfect! I would build the chili around it. No shame about buying already prepped butternut squash, by the way. Sometimes a few extra dollars is totally worth the time it saves you!

Ingredients

  • 1 lb. ground turkey
  • 4 cloves garlic, minced
  • 1 small onion, chopped (optional)
  • 2 Tbsp. olive oil
  • 1 lb. butternut squash, peeled, seeded, and cut into 1 inch cubes
  • 1 (15.5 oz) can kidney beans, drained and rinsed
  • 1 (15.5 oz) can black beans, drained and rinsed
  • 32 oz. low sodium chicken broth
  • 1 jar (9 oz.) marinara sauce
  • 2 green peppers, seeded and chopped
  • 4 C. fresh spinach, packed
  • 2 C. cooked brown rice
Read the whole recipe on Fannetastic Food