Recently, I shared a picture of my delicious lunch of Butternut Squash Chili. It is another delicious recipe from the girls at Tone It Up. This chili has become a favourite of mine for lunch or dinner. It’s super filling and of course, yummy.
Another great thing about this recipe is how easy it is to make. While putting this together, I was really able to let the flavours settle and blend together. Especially after adding in the remaining ingredients (step 3). I decided to omit the jalapeño and the black beans as I don’t like either of them, but you can definitely include them for your version.
1⁄2 yellow onion, diced
2 garlic cloves, diced
1 jalapeño, diced (optional)
1 tsp olive oil
1 lb ground turkey
1 15 oz. can black beans (optional)
1 cup water or vegetable broth
2 cups butternut squash, cubed (can use frozen, just thaw first)
1 14.5 oz. can diced tomatoes
1 Tbsp chili powder
2 tsp garlic powder
1 tsp cumin
1⁄2 tsp salt
cilantro garnish (optional)
1. In a large pot over medium heat, add olive oil, yellow onion, garlic, and jalapeño. Sauté for 3 minutes.
2. Add turkey and break up into pieces inside the pot. Cook until all sides are browned, about 15 minutes.
3. Drain the canned beans, then add beans & remaining ingredients. Raise to a boil then reduce to a simmer. Cook for 30 minutes. Optional to top with cilantro when serving.
For more recipes from the Tone It Up girls, head to their website at https://www.toneitup.com/recipes/.