Roasted Butternut Squash and Turkey Chili with White Beans and Sage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups butternut squash, bite size dicesalt and pepper2 tablespoons olive oil1 pound ground turkey1 medium onion, chopped3 cloves garlic, pressed1/2 cup white wine2 cans white beans, rinsed and drained, I like great northern variety4 cups chicken stock (32 ounces)3 pasilla peppers, roasted, seeded and sliced into 1/4” ribbons1/2 cup fresh sage leaves, cut into ribbons with scissors or diced2 teaspoons cumin1 1/2 teaspoons salt1 teaspoon white pepper
Heat oven to 400 degrees. Place butternut squash on a baking sheet and coat with 1 tablesppon of olive oil and season with salt and pepper. Bake for 20 minutes or until soft and browned lightly. Remove from oven and set aside.
Heat olive oil in a large dutch oven over medium-high heat. Brown ground turkey for 8-10 minutes. Add garlic and cumin, season with salt and pepper and cook for 2 minutes. Add wine and cook until wine cooks down, about 3-5 minutes.
Add beans, stock, roasted pasilla peppers and sage. Cook for 20 minutes. Add roasted butternut squash and cook for 10 minutes more. Serve and slurp.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user MAGROODERS.
Heat olive oil in a large dutch oven over medium-high heat. Brown ground turkey for 8-10 minutes. Add garlic and cumin, season with salt and pepper and cook for 2 minutes. Add wine and cook until wine cooks down, about 3-5 minutes.
Add beans, stock, roasted pasilla peppers and sage. Cook for 20 minutes. Add roasted butternut squash and cook for 10 minutes more. Serve and slurp.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user MAGROODERS.
Nutritional Info Amount Per Serving
- Calories: 333.5
- Total Fat: 8.0 g
- Cholesterol: 39.6 mg
- Sodium: 567.9 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 10.7 g
- Protein: 22.7 g
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