Turkey, Squash and Black Bean Chili

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!!!!