Chili is pretty awesome, especially in the fall. I like to make different variations of chili, and this healthy chili recipe is definitely one of my favorites. It’s perfect for a cold fall day, and makes for some great leftovers.
Plus, it’s good for you.
I used butternut squash instead of beans in this recipe. The squash pairs really well with the spices and flavors, and adds some nice texture. Pick one up from your local farmer’s market whenever they’re in season.
Here’s my Healthy Chili recipe… enjoy!
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- 8 oz. ground turkey
- 2 cups butternut squash (peeled, seeded, and cut into 1-inch cubes)
- 1/2 onion (diced)
- 1 tomato
- 1 can tomatoes (no sodium added…I used Eden Organic)
- 2 cloves of fresh garlic (minced)
- 1/2 jalapeno (minced)
- 1/2 cup low-sodium tomato sauce
- 1 cup low-sodium chicken broth
- 1 tsp. cumin
- 1 tsp. coriander
- 1 T lemon zest
- 1/2 tsp. salt (don’t add if you use full-salt tomatoes and broth)
Spray a pan with cooking spray and cook the ground turkey until it’s no longer pink, about 10 minutes). Remove the turkey and add the onions and cook for a few minutes. Add the jalapeno and garlic and cook for another 2-3 minutes. Transfer to a large pot and add add the rest of the ingredients along with the ground turkey. Simmer for 20-25 minutes until squash is cooked all the way through. Serve immediately.
167 calories, 4 g fat, 18 g carbs (4 g fiber), 16 g protein, 520 mg sodium