How I realistically eat 25-30 grams of protein + 10 grams of fiber at *most* meals.... I prep 1 MEAL to REPURPOSE throughout the week. This Butternut Squash Turkey Chili is a hybrid between my Easy Turkey Chili + Vegan Butternut Squash Chili recipes that's super delish, super filling & loaded with nutrition. The best part is that you can REPURPOSE throughout the week: Meal 1: Serve over crunchy iceberg lettuce for a chili salad Meal 2: Serve over rice for a more traditional chili Meal 3: Wrap it up in a whole grain tortilla Meal 4: Use it as a quesadilla filling with melted cheese in a tortilla Meal 5: Make nachos with it! SAVE THIS RECIPE👇🏻👇🏻👇🏻 Nonstick oil spray 1 yellow onion, chopped 1 garlic clove, finely minced 1 bell pepper, chopped 2 cups finely chopped butternut squash SPICES: ~2 tsp. cumin ~2 tsp. chili powder 1/4 tsp. black pepper 1/2 tsp. dried oregano 1/2 tsp. smoked paprika 1/2 tablespoon olive oil 1 pound ground turkey 2 15-ounce cans fire roasted tomatoes 1/2 cup salsa (no sugar added) 1 15-ounce can of beans (your favorite!) Heat a large saute pan over medium heat. Spray with nonstick oil spray & saute the onion, garlic, bell pepper and butternut squash with half of the cumin, chili powder, black pepper, dried oregano and smoked paprika until the squash is soft to fork, about 10 minutes. Transfer the veggies to a bowl and add the oil to the pan. Saute the turkey until browned. Season with remaining cumin, chili powder, black pepper, dried oregano and smoked paprika. Add the veggies back in along with the canned diced tomatoes, salsa, and beans. Taste & adjust seasonings. ENJOY!
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