Turkey Butternut Squash Chili

Ingredients

• 1 1/2 cups brown rice, uncooked
• 1 tablespoon extra virgin olive oil
• 1 cup chopped yellow onion
• 1 pound ground turkey (Vegetarian swap: 1 package tempeh, crumbled)
• 2 teaspoons minced garlic
• 2 1/2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cinnamon

Dash cayenne pepper (optional for extra heat)

• 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
• 1 4-ounce can green chilies
• 1 14.5-ounce can diced tomatoes, undrained
• 1 15-ounce can kidney beans, rinsed and drained
• 1 3/4 cups low-sodium chicken broth (Vegetarian swap: veggie broth)
• 1/4 cup cubed avocado, a quarter of a medium avocado

Directions

Cook brown rice according to package directions.

1. Heat olive oil in a large saucepan over medium heat. Add onions and saute until they begin to soften, about 3 minutes. Add turkey, breaking it up with a fork to crumble. Cook until browned on the outside, about 5 minutes.
2. Add chili powder, cumin, tomato paste, oregano, salt, cinnamon, and cayenne pepper; stir to mix and allow the tomato paste to darken, about 30 seconds.
3. Add butternut squash, green chilies, kidney beans, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer, partially covered, until squash is tender, about 20-30 minutes.
4. Serve 1 serving (1/4 of the chili) over 3/4 cup brown rice and top with avocado.

Nutrition

Calories: 520.6 Protein: 34.2 g Carbohydrate: 63.7 g Dietary Fiber: 12.1 g Saturated Fat: 3.536 g Sodium: 813.4 mg