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!
- 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