Nourishing Winter Squash Turkey Chili

Ingredients:

• 1 small kabocha squash

• Avocado oil spray

• 1 lb ground turkey

• 1 onion, thinly sliced

• 1 cup mushrooms, chopped

• 4 cloves garlic, minced

• 2 cups bone broth (homemade or store bought)

• 1.5 cups canned tomatoes

• 1 cup sweet potato soup (TJ's or other brand, If subbing with pumpkin puree, add 1 tsp turmeric, 1 tsp ginger)

• 1 can black beans, drained

• 1 Tbsp maple syrup

• 1.5 tsp salt

• 1 tsp mushroom seasoning (plus extra for kabocha squash)

• 1 tsp garlic powder

• 1 Tbsp cumin

• 2 tsp cinnamon (plus extra for kabocha squash)

• 1 tsp chili powder

Directions:

1. Preheat oven to 350 degrees F.

2. Cut kabocha squash in half and remove seeds. Cut into 1 inch cubes. Add to lined baking sheet. Spray with avocado oil and add a sprinkle of salt, cinnamon, and mushroom seasoning. Place in oven for 35-45 minutes (flip halfway).

3. While that's cooking, saute onions, garlic, and mushrooms over medium heat. Add a tbsp of bone broth to prevent burning. Add in turkey along with spices. Stir every minute or so until cooked ~ 20 minutes.

4. Once done add sautéed veggies and turkey to slow cooker. Add in all remaining ingredients and kabocha squash when done.

5. Place on low heat and cook for 6-7 hours.

Makes: 12 cups

2.5 cups/servings

Calories: 410

Serving Suggestions: Serve with a dollop of 2% Greek yogurt & scallions