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File in: Meat, Entree

Autumn Chili

Serves 8

  • 2 tbsp. olive oil
  • 1 lb. butternut squash (peeled , seeded, and cut into 1/4" pieces)
  • 1 red bell pepper (diced)
  • 1 medium onion (diced)
  • 4 cloves garlic (minced)
  • 2 tbsp. chili powder
  • 1 tbsp. fresh oregano (chopped)
  • 1/2 tsp. ground cumin
  • 1 lb. ground turkey
  • 1/2 lb. kale
  • 2 cups vegetable broth
  • 3 cups cooked black beans

Heat oil in a large pot. Add squash, bell pepper, onion, garlic, chili powder, oregano and cumin. Cook, stirring until vegetables are softened, about 4 minutes. Add ground turkey and cook, stirring and breaking up clumps, until no longer pink. Stir in kale, broth and beans. Simmer, stirring occasionally, for 15 minutes or until kale is tender.