Turkey, Squash and Black Bean Chili

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Serah87
Serah87 Posts: 5,481 Member
in Recipes
Ingredients:

8 ounces peeled butternut squash, cut into 1/2-inch cubes
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound ground turkey
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1 14.5-oz. can diced tomatoes
1 15.5-oz. can black beans, drained and rinsed
Preparation

1. Place squash in a microwave-safe bowl, cover and microwave on high until soft when pierced with a paring knife, about 3 minutes.

2. Warm oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until softened, about 3 minutes. Add turkey, chili powder, cumin and salt; cook, breaking up meat with a spoon, until meat is no longer pink, 3 to 5 minutes.

3. Stir in tomatoes, bring to a boil, reduce heat to low and simmer until tomatoes have cooked down and mixture has thickened, stirring occasionally, about 10 minutes. Add squash and beans; cook, stirring, until warmed through, 1 to 2 minutes longer. Serve hot.


Serves: 4

Nutritional Information:

Calories 400
Fat 24 g
Satfat 6 g
Protein 21 g
Carbohydrate 32 g
Fiber 8 g
Cholesterol 99 mg
Sodium 1191 mg

**Recipe is from "All You" Magazine.

I made this last night and it was to die for!!!!!

ENJOY!!!! :wink:

Replies

  • NewLIFEstyle4ME
    NewLIFEstyle4ME Posts: 4,440 Member
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    Bump...I'm making this FOR SURE and thank you so much for posting this and giving me a tremendous and DIFFERENT dinner idea. I LOVE IT!
  • Alatariel75
    Alatariel75 Posts: 17,959 Member
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    Yummy!! I think that may be lunches next week!
  • redpandora56
    redpandora56 Posts: 289 Member
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    this looks really good, thank you. i love butternut squash and now that it's in season, it'll be on the menu for a while!
  • HereLieWe
    HereLieWe Posts: 233 Member
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    Sounds delicious! I suggest blending 1/4 - 1/2 of the squash (or using 1/4 or 1/2 of another squash) with 1/2 of the tomatoes (or a separate can), then adding that to the chili. It will create a decadently thick sauce.
  • susanm160
    susanm160 Posts: 24
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    Sounds yummy. I can't wait to try it. Can you tell me what one serving equals? (ex: cups, ounces, etc.)
  • victoire713
    victoire713 Posts: 720 Member
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    This one definitely sounds like a winner! Thank u for sharing!
  • sheldonklein
    sheldonklein Posts: 854 Member
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    I make a vegetarian variant that replaces the turkey with kale or chard. A favorite. Its on epicurious
  • eldamiano
    eldamiano Posts: 2,667 Member
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    Think I will stick to my burger thanks....
  • Tuala42
    Tuala42 Posts: 274 Member
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    Bumping because this sounds really good!
  • Serah87
    Serah87 Posts: 5,481 Member
    edited November 2014
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    susanm160 wrote: »
    Sounds yummy. I can't wait to try it. Can you tell me what one serving equals? (ex: cups, ounces, etc.)

    4 servings. I just served 4 equal parts. The recipe did not come with weight. Sorry.

    ETA: I did weigh all the ingredients and that's probably what you should do.

  • Serah87
    Serah87 Posts: 5,481 Member
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    eldamiano wrote: »
    Think I will stick to my burger thanks....

    Burgers are good and so is this chili!!! :stuck_out_tongue_winking_eye:

  • Alatariel75
    Alatariel75 Posts: 17,959 Member
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    Just made this, delicious!!!
  • Mrsstacie123
    Mrsstacie123 Posts: 5 Member
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    Bump
  • MissyPoo2013
    MissyPoo2013 Posts: 190 Member
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    Bump!
  • AlisonH729
    AlisonH729 Posts: 558 Member
    edited December 2014
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    Oh I just made something similar the other night! But I used sweet potatoes and zucchini.

    I didn't put the tomatoes or black beans in the first time around. But we had leftovers that I turned into soup. That's when I added the tomatoes and beans (I puree about half of them to thicken the broth). I tossed in frozen corn too. Eating some for lunch at my desk as I type.

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