NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Butternut squash

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

7 oz Ground turkey

0.5 cup Yellow onion

0.5 cup Red bell pepper

1 clove Garlic

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Smoked paprika

1 cup Diced tomatoes

0.5 cup Chicken bone broth

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper, then roast for 20 minutes until the edges are caramelized.

• 3

  While the squash roasts, heat the remaining olive oil in a large pot over medium-high heat and brown the ground turkey until fully cooked.

• 4

  Add the diced onion, bell pepper, and minced garlic to the pot, sautéing for 5 minutes until the vegetables become soft and fragrant.

• 5

  Stir in the chili powder, ground cumin, and smoked paprika, cooking for 1 minute to toast the spices and enhance their depth.

• 6

  Pour in the diced tomatoes and chicken bone broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

• 7

  Fold in the roasted butternut squash, reduce the heat to low, and simmer for 10 minutes to allow the chili to thicken and the flavors to meld.