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)
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.
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-free Method: stovetop Cuisine: American Diet: Gluten Free