Chili with Winter Squash

Ingredients:

• 1 Tbsp. olive oil
• 1 tsp. oregano
• 1 large onion, chopped (about 1-1/2 cups)
• 2 cups winter squash (like butternut), skin removed, cut into 1-2" cubes
• 1 large red pepper, seeded, chopped
• 2 15-oz. cans (about 3 cups) kidney beans, drained, rinsed
• 1/2 jalapeno pepper, seeded, chipped
• 2 14.5-oz. cans diced tomatoes, not drained
• 3 cloves garlic, minced
• 1 cup chicken broth (or more to consistency)
• 1 lb. ground turkey breast  Salt & pepper to taste
• 1-1/2 Tbsp. chili powder

Directions:

Heat olive oil in a large nonstick skillet over medium heat. Add onion, peppers, and garlic. Cook about 5 minutes or until tender. Add turkey, chili powder and oregano, cook until turkey is slightly browned, stirring occasionally to prevent sticking. Add the squash, beans, tomatoes, broth, salt and pepper. Cover and cook over low heat for about 15 minutes until squash is soft, checking to make sure there is enough fluid to prevent sticking. Serve with cornbread.

Yield: Makes 8 portions. Each portion provides about 260 calories, 25g protein, 27g carbohydrate, 7g fat, and 7g fiber.