Single-Serve Butternut Squash Turkey Chili

Bleak winters call for warm, hearty comfort foods. Personally, there's nothing I want more on a cold day than a good soup or a hearty chili. This single-serve butternut squash and turkey chili is the perfect recipe for one and is super high in protein, satiating and filling, and good for the soul.

It's so easy to make chili, especially if you have a slow cooker. I chose to make mine in a pot on the stove, but in the future, I'd definitely like to try this in my crockpot and see how that turns out. This was quick and easy, and allowing the flavors to simmer and well-combine made it even better.

When you get bored with eating your ground meat with a side of rice or potatoes and some veggies, a chili like this is the perfect recipe for hitting your macro and micronutrient goals. It's rich in good carbs, fiber, protein, legumes, and topping it with healthy fat sources is going to bump that satiety factor up!

MACROS (without toppings):

CALORIES: 442 calories

PROTEIN: 53.8 grams

CARBOHYDRATES: 49.5 grams

FAT: 3.3 grams

INGREDIENTS:

- 6.30 ounces 99% lean ground turkey

- 150 grams butternut squash cubed

- 1/4 cup (65 grams) red kidney beans, drained

- 1/4 cup (65 grams) black beans, drained

- 1/4 cup (60 grams) crushed tomatoes

- 1/2 cup (121 grams) diced tomatoes with green chilis

- 1/2 cup (120 ml) reduced sodium chicken broth

- 1/8 red onion, chopped

- 1 garlic clove, chopped

- 1/8 shallot, chopped

- chili seasonings: I used salt, pepper, cumin, garlic powder, chili powder, cayenne, onion powder, and paprika

DIRECTIONS:

1. Over medium-high heat, in a sprayed pan, saute your onion and shallot.

2. After about 2 minutes, add your ground turkey and whatever seasonings of choice. Chop and cook down until completely cooked. Add your beans, butternut squash, tomatoes and additional seasonings. Mix until well combined.

3. Add your chicken broth and give everything a good mix, and allow the chili to come to a rolling boil. When it starts bubbling, cover and reduce to a simmer. Let simmer for about 30 minutes or to your desired consistency. Mix occasionally.

4. After your butternut squash is tender and the flavors are well combined, plate and serve with your favorite toppings: I added light sour cream, reduced fat mexican blend cheese, and fresh avocado. Enjoy!