Recipes
Spiced Roasted Butternut Squash and Turkey Street Chili
8 servings
45 minutes total (Active 15 minutes)
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Ingredients
- 5 cups diced fresh butternut squash (about 1 lb)
- 5 tablespoons olive oil, divided
- 2 teaspoons garam masala, divided
- ½ teaspoon kosher salt
- 1 ½ lb ground turkey
- 1 cup diced fresh yellow onions
- 1 tablespoon minced garlic
- 1 (16 oz) can pinto beans in mild chili sauce
- 1 (15.5 oz) can black beans in mild chili sauce
- 1 (14.5 oz) can diced tomatoes
- 2 cups low-sodium chicken broth
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- 2 tablespoons hot sauce
- 2 cups baby spinach
- ½ bunch fresh cilantro
- 1 lemon, for wedges
- 1 (4 oz) container crumbled feta cheese
Steps
- Preheat oven to 425°F. Combine squash, 2 tablespoons oil, 1 teaspoon garam masala, and salt; toss until well coated. Spread squash in single layer on baking sheet; bake 18–20 minutes until tender, stirring halfway through cook time, then remove from oven and set aside.
- Preheat large stockpot on medium 2–3 minutes. Pour 2 tablespoons oil in pot; add turkey and cook 4–5 minutes, stirring to crumble meat, until no pink remains and turkey is 165°F. Remove turkey from pot and cover to keep warm.
- Place remaining 1 tablespoon oil and onions in same pot; cook 2–3 minutes, stirring occasionally, until tender. Add garlic, both beans, tomatoes (do not drain), broth, turmeric, coriander, pepper sauce, turkey, and remaining 1 teaspoon garam masala; bring to a boil. Reduce heat to low and simmer 20–25 minutes for flavors to blend.
- Chop spinach and cilantro. Cut lemon into wedges. Remove pot from heat; stir in spinach and squash. Divide chili among serving bowls. Top with cilantro and feta; serve with lemon wedges.
Amount per ⅛ recipe serving: Calories 390, Total Fat 20g, Sat Fat 5g, Trans Fat 0g, Chol 65mg, Sodium 850mg, Total Carb 28g, Fiber 8g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 0%, Calc 15%, Iron 20%, Potassium 15%