Episode 13

There is nothing better on a cold night after a long day of work than to come home and enjoy a big ol’ bowl of chili! I don’t know one person who doesn’t like chili – it’s so warming and just always reminds you of being at home! I still remember being a kid and sitting around the table at my parents’ house at dinnertime eating chili. Maybe a cold front just blew in and we were all extra excited, or we had it after a sporting event. There was usually bread and butter and lots of shredded cheese…..oh those were the days 🙂

This turkey butternut squash chili is literally one of my favorite things to make. I mealprep it because it warms up so easily and is perfect for quick lunches or to add rice and garlic bread to for dinner! It is high in protein, fairly low in calories, and tastes so delicious!

To assemble the turkey butternut squash chili even quicker, buy the precut butternut squash, onion and garlic. Don’t get me wrong, I don’t mind chopping butternut squash, I just really hate peeling it. Plus, I like the pieces to be small so they cook all the way through, and it would take forever for me to cut them this small!

A chopper like this is always good to have on hand, especially for recipes that call for several chopped onions, bell peppers, jalapenos, etc. I use mine all the time when making bigger dinners!

Enjoy! Don’t forget to tag me on Insta when you make it!

Turkey Butternut Squash Chili

This recipe serves 4.

Ingredients

• 1/2 – 1 yellow onion, diced
• 2 garlic cloves, diced
• 1 jalepeno, diced
• 1 tsp olive oil
• 1 lb. ground turkey
• 1 15oz. can black beans, drained and rinsed
• 1 cup water or vegetable broth
• 2 cups butternut squash, cubed or package of precut butternut squash from HEB
• 1 14.5oz. can diced tomatoes
• 1 Tbsp chili powder
• 2 tsp garlic powder
• 1/2 tsp salt

Instructions

1. In a large pot over medium heat, add olive oil, yellow onion, garlic, and jalepeno. Sauté for 3 minutes.
2. Add turkey and break up into pieces inside the pot (using this tool.) Cook until all sides are browned, about 15 minutes.
3. Add remaining ingredients. Bring to a boil, reduce to a simmer and cook for 45 minutes, stirring occasionally.
4. OPTIONAL TOPPINGS: cilantro, cheese, hot sauce, tortilla strips, fresh jalapeno, sour cream/yogurt

Nutritional Facts Per serving:

250 calories / 19.6 grams carbohydrates / 7.6 g fat / 21.7 g protein

One tip I would offer is to buy the ground turkey that is at least 7% fat. If you buy the 1% fat, it kind of ends up rubbery and might burn when you are cooking it. I typically always buy the 93/7 ground turkey.

And that’s it, folks. Literally so simple and so tasty! But, can you really go wrong with anything that involves butternut squash?

Cheers – MP

Don’t forget to brows the Recipes section of ToasttoPost.com. I have a lot headed this way during the holidays – including Baked Brie, Oven Poached Pears with Feta, and Buffalo Chicken Pinwheels…..oh, and Cranberry-Goat Cheese Canapés. So you’ll definitely want to stay tuned!