Spicy Squash Chili

Prep: 5 min | Cooking: 35 min | Total: 40 min

INGREDIENTS

• Butternut or Acorn Squash, cut into cubes (5 cups or 1 lb)

• Ground turkey (1 lb)

• Onions (1 cup)

• Baby spinach leaves (1 1/2 cups)

• Pinto beans (one 16 oz can)

• Chili beans (one 16 oz can)

• Diced tomatoes (one 14.5 oz can)

• Chicken broth (2 cups)

• Hot pepper sauce (2 tbs)

• Garam Masala blend (1 1/2 tsp)

• Minced garlic (2 cloves)

• Salt (1/2 tsp)

• Olive oil (5 tbsp)

• Turmeric (1 tsp)

• Coriander, ground (1 tsp)

DIRECTIONS

1. Preheat oven to 425 °F. In a medium bowl, combine squash, 2 tsp olive oil, 1 tsp garam masala, and salt. Spread out on baking sheet and bake for 20 minutes.

2. Pour 3 tsp olive oil into large pot. On medium heat, cook turkey until most pink is gone. Add garlic and onions and fry until they are translucent and all turkey appears white. Finally, add pinto beans, chili beans, diced tomatoes, chicken broth, hot pepper sauce, 1/2 tsp garam masala, tumeric, and coriander. Cook for 5 minutes

3. Chop spinach leaves. Remove pot from heat and add spinach and squash. Serve with a tasteless garnish.