Umami
Umami

Katie’s Recipes

Butternut Squash Chili with Turkey

10 servings

porcje

15 minutes

czas aktywny

45 minutes

całkowity czas

Składniki

2 tbsp avocado oil or olive oil

1/2 white onion, chopped small

1 green pepper, chopped small

3 cloves garlic

1 ½ ground turkey

1 15 oz can kidney beans, drained + rinsed

1 15 oz can black beans, drained + rinsed

1 15 oz can diced tomatoes

1 15oz can tomato sauce

1 tbsp chili powder

1 tsp cinnamon

2 tsp cumin

2 tsp smoked paprika

1 tsp salt

1/2 tsp pepper

5-6 heaping cups diced butternut squash

2 cups chicken stock (or veggie)

Wskazówki

In a dutch oven or large sauce pan, saute onions and pepper in avocado oil over medium-high heat for about 3-4 minutes or until beginning to soften.

Add in garlic. Stir until fragrant, then add in ground turkey. Cook until no longer pink.

Add in drained and rinsed kidney beans and black beans. Then stir in diced tomatoes and tomato sauce.

Add in spices: chili powder, cinnamon, cumin, smoked paprika, salt, and pepper.

Stir together until well combined, then add in cubed butternut squash.

Pour in 2 cups of stock and bring to a boil. Once boiling, lower to a simmer and cook for 20-25 minutes or until butternut squash is fork tender.

Serve! Add greek yogurt, cheese, green onion, and chips for fun toppings.

Notatki

2 packages of cubed butternut squash

Wartości Odżywcze

Wielkość Porcji

1 cup

Kalorie

313

Tłuszcz Całkowity

10 g

Tłuszcz Nasycony

2 g

Tłuszcz Nienasycony

-

Tłuszcz Trans

0.1 g

Cholesterol

48.4 mg

Sód

656.8 mg

Węglowodany Całkowite

35.8 g

Błonnik Pokarmowy

9.7 g

Cukry Całkowite

6.9 g

Białko

23.2 g

10 servings

porcje

15 minutes

czas aktywny

45 minutes

całkowity czas
Zacznij Gotować

Gotowy, aby zacząć gotować?

Zbieraj, dostosowuj i udostępniaj przepisy z Umami. Na iOS i Androida.