Chili is the ultimate fall comfort stew that will fill you up without filling you out. This recipe is loaded with so much protein and fiber, which will keep you full for a long time. I used spizalized butternut squash in this recipe simply because I love it thin like that, but it can be chopped into bite-size pieces. Also, sweet potato can be used if squash isn’t available at the local farmer’s market or supermarket.
Turkey Chili with Spiralized Squash
- extra-virgin olive oil
- 1 medium onion, diced
- 1/2 green bell pepper, sliced
- 3 garlic cloves, minced
- 1 lb. organic, lean ground turkey
- sea salt and pepper, to taste
- 1 1/2 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp oregano
- 1 14-ounce can diced tomatoes
- 1 14-ounce can organic black beans, drained and rinsed
- 2 cups spiralized butternut squash
- 3 cups low-sodium chicken broth
- 1 bunch kale, stems removed, roughly chopped
- plain grass-fed Greek yogurt
- STEP 1. Heat two tablespoons of olive oil in a large pot over medium-high heat. Add the onions and green peppers to the pot and cook for about 2-3 minutes, until soft. Stir in the garlic and cook for another minute.
- STEP 2. Add the ground turkey, season with salt, pepper, and cook, breaking apart into small crumbles with a wooden spoon until cooked through, about 6 to 8 minutes. Add a splash of the chicken broth if needed to prevent the meat from sticking to the pan.
- STEP 3. While the meat is cooking, combine the cumin, chili powder and oregano in a small bowl and mix together with a fork. Add the spice mixture to the pot and stir so it combines well.
- STEP 4. Add the tomatoes, black beans, butternut squash, and chicken stock to the pot. Stir well and bring to a low boil. Reduce the heat to a simmer and cook covered for 20 minutes.
- STEP 5. Add the kale and continue cooking for 10 minutes. Serve with your choice of favorite toppings.