This is the first recipe in a new recipe series that I will be featuring here on the blog, "Fast Fit Meals." The premise of Fast Fit Meals is to share quick, simple, healthy recipes that can be prepped and prepared in minimal time. We are all busy and make an effort to eat healthy. My goal is to help you stay committed to eating healthy by offering these quick and healthy recipes.
Today's recipe features fall and winter flavors. This chili is best made the day before so all the flavors can combine and deepen, but it is also ready to eat within 30 minutes for a quick dinner.
Butternut Squash Turkey Chili Recipe
Makes 4 servings
- 1 lb ground turkey, preferably organic
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 clove of garlic, minced
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can fire roasted tomatoes with green chiles
- 1 (1 ounce) chili spice seasoning packet
- 1 1/4 cup warm water
- 1 (10 ounce) bag frozen cubed butternut squash
- Sea salt
- Ground pepper
Heat a medium size dutch oven to medium high heat. Chop onion and garlic.
Add the turkey and cook stirring occasionally for 8-10 minutes. Add salt and pepper to taste.
Push the turkey to one side of the pan. Add the olive oil, onion, and garlic. Cook stirring occasionally, 3-5 minutes.
Meanwhile, mix the seasoning packet spices with warm water in a small bowl.
Add black beans, entire can of fire roasted tomatoes, butternut squash, and seasoned water to the pot. Stir until just combined. Bring to a boil, then reduce the heat to low and allow to simmer 10-12 minutes.
Remove from heat. Dish into serving bowls and top with desired toppings or simply on it’s own. I suggest fresh cilantro, greek yogurt, Daiya cheese, and sliced black olives.
I let Layla finish my bowl of chili. She approved!