Turkey & Butternut Squash "chili"

The ingredients:

2 – 3 Tbsp avocado or olive oil

1 – 1 ½ lb low fat ground turkey

2 lbs butternut squash, chopped

1 large onion, chopped

3 bell peppers, chopped (any color is fine, get what’s on sale)

4 – 8 large Anaheim chilies (roasted, peeled, deseeded, and chopped)

1 – 2 jalapenos, chopped (and deseeded if that is your preference)

2 Tbsp chopped garlic

1 quart (32 oz) of chopped tomatoes and liquid

1 (28 oz) can of enchilada sauce (I love the El Pato brand)

1 (14 oz) can of low sodium chicken broth

3 Tbsp cumin

3 Tbsp chili powder

1 Tbsp garlic powder

1 tsp salt

1 tsp pepper

Salt and Pepper to taste

Note: This is how I roast my chiles: http://imgur.com/a/trUvL

Heat 2 Tbsp oil in a large pot. Add onions, peppers, and garlic. Also add 2 Tbsp each of cumin and chili powder. Cover and cook over medium heat for 10 minutes, stirring occasionally.

Mix ground turkey to the pot with the onions and peppers (if more oil is needed, add now). Add garlic powder, salt, and pepper. Heat until turkey is cooked through, stirring occasionally. Shouldn't be more than 10 minutes.

Add the remaining ingredients (squash, chilies, tomatoes, enchilada sauce, chicken broth, 1 Tbsp cumin, 1 Tbsp chili powder) and cook covered for 45 - 60 minutes on medium heat. Check to make sure the squash is soft and the flavors are to your liking. Add additional seasonings if necessary.

Serve with toppings of your choice (cheese, Greek Yogurt, tortilla, avocado, etc).

Note If you want to do the quick method, sub roasted chilies for canned chilies. Also, if you're not a fan of butternut squash, 3 drained cans of beans (black, pinto, etc) can be subbed. Using beans also cuts down the cooking time from 45 to 10 minutes.

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