Turkey, squash and black bean chili

• servings: 6
• active time: 30 min.

Ingredients

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)

Directions

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
• Total Fat: 14 g
• Saturated Fat: 3 g
• Cholesterol: 85 mg
• Sodium: 500 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 9 g
• Total Sugars: 6 g
• Protein: 30 g