Turkey, squash and black bean chili

• portions: 6
• temps actif: 30 min.

Ingrédients

2 lb butternut squash, cut into 1/2-inch cubes

1 Tablespoon olive oil

1 cup chopped onion

1 teaspoon minced garlic

1 lb ground turkey, 93-94% lean

1 Tablespoon chili powder

1 teaspoon ground cumin

2 can (14.5 oz) diced tomatoes

2 can (15.5 oz) black beans, drained and rinsed

1/4 cup chopped parsley or cilantro (optional)

Instructions

Microwave squash on high until fork-tender, about 7 minutes.

Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until softened. Add turkey, chili powder and cumin; cook until meat is no longer pink.

Add tomatoes, bring to a boil, then reduce heat and simmer until tomatoes cook down and mixture thickens, about 10 minutes.

Add squash and beans; cook until warmed through.

Garnish with parsley or cilantro.

Nutrition

• Calories: 380
• Lipides Totaux: 14 g
• Lipides Saturés: 3 g
• Cholestérol: 85 mg
• Sodium: 500 mg
• Glucides Totaux: 35 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 6 g
• Protéines: 30 g