Turkey Butternut Squash Chili

1 unit, yield from 1 lb raw Ground Turkey
4 serving Sausage, Smoked Andouille Chicken Sausage Trader Joe's YUM
3 cup, cubes Butternut Squash
1 cup, chopped Onions, raw
5 clove Garlic
2 tbsp Extra Virgin Olive Oil
2 tbsp Braggs Apple Cider Vinegar
1 pepper Jalapeno Peppers
6 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
24 tbsp Salsa, Green Mountain Gringo (by HUSKERJAY)
2 cup Black Beans - canned - Kroger
.5 tsp Pepper, red or cayenne
5 tbsp Lime Juice, juice of 1 lime
4 tsp Cumin seed
.5 tsp Salt

Use as many organic ingredients as possible.

Saute ground turkey and diced sausage in 1 Tbs EVOO.
Sprinkle with red pepper flakes, deglaze pan with vinegar and set aside.
In soup pot, saute chopped onion in 1 Tbs EVOO. Cook until translucent, stirring occasionally.
Add jalapeno and garlic, cook 2-3 minutes.
Add squash, cook 3 minutes.
Sprinkle with red pepper flakes.
Add chicken broth, bring to a boil, then lower to simmer.
Add black beans, 1 jar salsa, and reserved turkey and sausage.
Simmer until squash is tender.
Add lime juice, salt and pepper to taste.

Serving Size: Makes 10 1 1/2 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user DAISYJANE65.