Turkey Chili with Butternut Squash

Makes 6 servings (1⅔ cups per serving)

Ingredients

  • 1 tbsp canola oil
  • 1 lb. lean ground turkey
  • ½ cup diced onion
  • 1 cup diced red bell pepper
  • ½ cup diced celery
  • 2 cloves minced garlic
  • 1½ tsp chili powder
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
  • 2 cups diced peeled butternut squash
  • 2 cans (398 mL) no-salt-added diced tomatoes
  • 1 can (398 mL) kidney beans, drained and rinsed

Preparation

  1. Heat oil in a large pot over medium-high heat. Add turkey and cook, stirring to break up meat, until thoroughly cooked.
  2. Add onion, red pepper, celery, garlic, chili powder, thyme, paprika, onion powder, salt and pepper. Cook, stirring occasionally, until vegetables are slightly softened, about 3 – 4 minutes.
  3. Stir in butternut squash, tomatoes and beans.
  4. Reduce heat to medium-low and simmer, stirring occasionally, for at least 1 hour.
  5. Serve and enjoy! Optional: garnish with green onion, shredded cheese and a dollop of sour cream.

*Meal prep tip: portion into individual servings and freeze for up to 3 months. To reheat: thaw in the refrigerator, then reheat in the microwave or in a pot on the stove.

Nutritional analysis per serving: 285 calories, 10 g fat, 22 g protein, 30 g carbohydrate (22 g available carbohydrate), 7 g fibre, 419 mg sodium

My Viva Servings: 1 grain, 3 proteins, 2 vegetables

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