Enjoy November’s ComMITT Kit, featuring one of our main fall crops, butternut squash!
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Ingredients:
2 teaspoons oil
1 pound ground turkey, chicken, or beef
1 medium onion, diced or 1 tablespoon onion powder
3 cloves garlic, minced, or 2 teaspoons garlic powder
1/4 cup chili powder
1 tablespoon ground cumin
3 tablespoons tomato paste
1 small butternut squash, peeled, and cut into 1/2 inch cubes (about 3 1/2 cups)
1 can 14 oz, no salt added diced tomatoes
Two 14 oz. cans black beans, drained and rinsed
Salt and pepper to taste
Directions:
1. Heat the oil over medium-high heat in a large pot. Add onion and garlic, stirring occasionally until the vegetables begin to soften. Add the turkey, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes.
2. Add the chili powder, cumin and stir about 30 seconds. Add the tomato paste and stir well. Add the beans, squash, and 4 cups water. Bring to a boil, adjust the heat and simmer for 35 to 40 minutes, uncovered, until the chili has thickened and the squash is tender. Add salt and pepper to taste.