Yield: 5 servings / Level: Easy

Prep time: 30 minutes / Cook time: 1 hour / Total time: 1 hour 30 minutes.

Ingredients:

• 1 pound lean ground turkey

• 1 yellow onion, diced

• 3 celery stalks, diced

• 2 large carrots, diced

• 1 small delicata squash, diced

• 1 red bell pepper

• 3-5 mild chilies, diced

• 3 tomatoes, diced

• 3 large garlic cloves, minced

• 4 Tbsp avocado oil or any high heat oil

• 1 cup Pumpkin purée.

• 1 15oz can cannellini beans

• 2 cups

• 1 Tbsp cumin powder

• 2 tsp red pepper flakes

• 1 Tbsp coriander

• 1 1/2 tsp smoked paprika

• 1/4 tsp cinnamon

• 1 tsp salt

• 1 1/2 tsp Fresh ground black pepper
  
  

Method:

• In a dutch oven or a large heavy bottomed pan, heat 2 Tbsp of oil on medium heat.

• Add in the diced onion, celery, carrots, salt and pepper.

• Cook for about 5 minutes or until the veggies start to soften.

• Cut the delicate squash in half and scoop out the seeds.

• Dice the squash into small pieces, about 1 inch cubes. The skin of the delicate squash is edible so no need to peel!

• Add the diced red pepper, mild chilies and delicate squash to the pot.

• Continue to cook veggies for about 5-10 minutes.

• Remove veggies from pot and place them in a medium size bowl. Set aside.

• Increase heat to medium high and add the remaining 2 Tbsp of oil to the pot.

• Add in ground turkey and break up with a wooden spoon while it browns.

• Add the spices to the ground turkey and let the spices cook with the meat and oil for a couple minutes.

• Add in the diced tomatoes.

• Add in the pumpkin purée and cannellini beans.

• Add in the chicken stock and the cooked veggies back to the pot.

• Cover and cook on medium-low for about 30 minutes or until the delicate squash is tender.

• Taste your chili and adjust salt and seasonings if needed.

Enjoy!