Butternut Squash Chili

1.5 lbs lean ground turkey

2 Tbsp avocado oil, or olive oil

3 fresh garlic cloves, minced

1 large yellow or red onion, diced

2 large green bell peppers, seeded and diced

2 (15 oz) kidney, chili, and or black beans, rinsed and drained

1 (15 oz ) diced tomato, with juices, jar or fresh

1 cup low sodium bone broth, or stock (vegetable, chicken, or beef)

1 small butternut squash, peeled and diced (or about 4 cups)

2 tsp pumpkin pie spice

2 tsp chili powder

2 tsp dried oregano

2 tsp ground cumin

1 tsp sea salt, or to taste

 

Toppings:  diced avocado, fresh chopped parsley/cilantro, sliced chilies, sliced jalapenos, dried red onions shredded Mexican cheese blend, Greek yogurt, lime wedges, etc. 

Heat oil in large stockpot or Dutch oven over medium/high heat.  Add in ground meat and cook, stirring while crumbling, until no longer pin, about 5-7 minutes.  Drain grease if it's excessive.

Stir in all spices, diced bell pepper, garlic, and onion; continue cooking until the meat has browned and the onion has softened.  Add in the bean, tomatoes, broth, and butternut squash..

Cover with a lid and cook on LOW heat for an additional 30 minutes, stirring occasionally.  Garnish with your favorite toppings.

Crock Pot:  Cook your meat and then combine all ingredients in your crock pot, tnd ten cook on Low for 4-6 hours.