Turkey and Squash Chili

Full of Protein, Fibre, and Taste!

This is the time of the year I love to cook with winter squash. They’re relatively inexpensive, incredibly versatile, highly nutritious, and super delicious. 

In this chili recipe, orange squash features prominently, and its sweetness takes the edge off the heat from the peppers. I used carnival squash, but you could just as easily use any other orange squash, like delicata, kabocha, buttercup, acorn, etc.

You can serve it immediately, or make extra and freeze some of it when you need a meal in a pinch. It makes a great addition to a holiday potluck!

Here’s what you’ll need:

Ingredients:

• 2lbs lean or extra lean ground turkey or chicken
• 2 cups cubed orange squash (if the skin is edible, keep it on)
• 2 medium yellow onions, diced
• 4 cloves garlic, minced
• 2 cans (796mL each) of diced tomatoes, not drained
• 1 can black beans, drained and rinsed
• 1 small hot pepper, or 2 medium-sized medium heat peppers, finely chopped
• 1 tbsp chili powder
• 1 tbsp sea or himalayan salt
• 1 tsp ground cumin or toasted cumin seeds
• 1 tbsp olive oil

Directions:

• In a skillet, heat oil over medium heat for 30 seconds
• Add the ground turkey or chicken, breaking it up into small pieces, and cook until no pink is left
• Remove the meat from the skillet with a slotted spoon, and set aside, keeping the juices in the skillet
• Add onions, garlic, and pepper to the skillet, adding more oil if needed, and cook until softened
• Transfer vegetables to slow cooker or stock pot, adding the remaining ingredients
• Combine thoroughly, and simmer or cook on low for 1 hour

Makes 8 servings (2 cups per serving)

Nutrients per serving: