Hello fellow foodies,
Summer is here which means I find every opportunity to incorporate squash, like zucchni.
This chili is no different! This is one of my husband’s favorites and he claims all the leftovers 🙂
- 1.5 lbs. lean ground turkey, raw
- 1 yellow onion, diced
- 1 yellow squash, diced
- 1-2 zucchini squash, diced
- 1 tsp. chili powder
- 1 tsp. salt
- 1 tsp. crushed red pepper flakes
- 1 tsp. minced garlic
- 1 tsp. cumin
- 2 tsp. sugar or stevia
- 2 cans of beans (your choice I used kidney and pinto) drained and rinsed.
- 32 oz. diced tomatoes, canned
Optional topping (sauce)
- 1/2-1 cup greek yogurt
- 1/2 lime
- 1 tsp cumin
Start by browning the turkey with the minced onion and garlic.
While the turkey is browning cut up your squash. I wasnt thinking and also peeled the squash, that is not necessary. Save yourself some time!
Once the turkey is browned and the juices drained add the squash. Cook for 5-10min until its tender.
Lastly add in the remaining ingredients. Bring to a boil and let simmer for 15-20min.
Dont worry it will seem thick but more liquid will show once it begins to simmer.
While its simmering you can choose to make the optional sauce. Simply juice the lime, mix it in with the yogurt and add the cumin.
Serve up the chili warm and top it off with the sauce.
It’s surprisingly filling on it’s own and full of flavor!