Butternut Squash Chili

Our family LOVES butternut squash!  We enjoy it in soups, salads, and pasta dishes.  So I was thrilled to find this new recipe for Butternut Squash Chili (courtesy of citronlimette.com):

Ingredients

• 1 Tablespoon canola oil
• 1½ pound ground turkey
• ½ teaspoon salt
• 1 cup chopped onion
• ½ cup chopped green pepper
• ½ cup chopped red pepper
• 1 Tablespoon tomato paste
• 1 garlic clove, minced
• 1 teaspoon diced jalapeno pepper
• ¼ cup white wine
• 1 teaspoon ground ancho chile pepper
• 2 teaspoon oregano
• ½ teaspoon ground red pepper
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ⅛ teaspoon ground cinnamon
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
• 2½ cups cubed peeled butternut squash

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Instructions

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray and add 1 teaspoon oil. Season ground turkey with salt and pepper and add to pan; saute 7-8 minutes. Remove from heat.
2. Add 2 teaspoon oil to pan and add onion, green pepper, red pepper and saute 2-3 minutes. Add tomato paste, garlic and jalapeno; saute 1-2 minutes. Add wine; bring to boil, scraping pan. Cook 2 minutes. Return ground turkey to pan.
3. Stir in ancho chili pepper, oregano, ground red pepper, ground cumin, ground coriander, diced tomatoes, kidney beans and bring to a boil. Cover, reduce heat and simmer for 1 hour.
4. Add butternut squash and simmer 45 minutes or until squash is tender.