- 1 Tbsp olive oil
- 1 yellow onion, diced
- 8 oz sliced mushrooms
- 1/2 tsp salt
- 1 lb butternut squash, peeled, seeded, and cubed
- 1 lb ground turkey
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 Tbsp chili powder
- 2 tsp chipotle chile pepper
- 2 tsp ground cumin
- 1 tsp ground oregano
- 1 cup uncooked quinoa
- 1 (28 oz) can low sodium crushed tomatores
- 1 (15 oz) can low sodium black beans, rinsed and drained
- 1 (12 oz) can such as IPA such as IPA, dark, or amber beer
- 2 cups low sodium chicken broth
- Cilantro, avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt
Orange and Yellow: These colors in produce mean they contain beta-carotene, lutein, and zeaxanthin, phytochemicals that belong to the carotenoid group. Beta-carotene is a building block for vitamin A and can help protect skin from toxins and disease, help keep the immune system healthy, and block free radicals which can cause cancer. Lutein and zeaxanthin help to keep your eyes healthy and reduce risk for age-related eye disease.
In a large frying pan or Dutch oven over medium-high heat, add oil. When oil shimmers, add onions, mushrooms, and salt. Cook, stirring often, for 2 minutes. Add squash and cook, stirring often, for another 3 minutes. Add turkey, garlic powder, and black pepper. Cook and stir, breaking turkey into pieces, until no longer pink, about 5 minutes. Stir in chili powder, chipotle chile powder, cumin, and oregano. Transfer to a large slow cooker.
Add quinoa, tomatoes, beans, beer, and chicken broth. Cover and cook on high for 3-4 hours or low for 5-6 hours, until squash is tender. Stir in additional chicken broth if chili is thicker than desired. Serve warm with desired toppings.
Nutrition per serving: 410 calories; 6g total fat (1g saturated); 700mg sodium; 55g carbohydrates; 13g dietary fiber; 4g sugar (0g added sugar); 31g protein
You can find this healthy recipe, and many more to help keep your new year’s resolutions, in the 2021 Healthy Living edition of our Food for Thought guide, here.