Ingredients
- 2 tbsp avocado oil or olive oil
- 1/2 white onion, chopped small
- 1 green pepper, chopped small
- 3 cloves garlic
- 1.5lb 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)
Instructions
- 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.Â
- 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.
Category: dinner, lunch, meal-prep, gluten-freeMethod: stovetopCuisine: AmericanDiet: Gluten Free
