Healthy Happy Holidays - Nov. 19

Chili 

Ingredients:

1 butternut squash
1 package ground round or ground turkey (7% fat or less)
5 jalapenos
6 sweet peppers
1 large onion
1 can black beans
1 large can chopped tomatoes
1 cup low sodium fat free chicken broth
Fresh garlic
Chile powder
Garlic powder
Onion powder
Paprika
Cumin

Prep:

Preheat oven to 400.
Quarter the butternut squash and remove seeds. Chop into 1 inch chunks.  Place in a roasting pan.
Cut the tops off all 5 of the jalapenos. Add to the roasting pan.
Sprinkle all veggies with cumin, paprika, onion powder, garlic powder, and chile powder.
Put the pan in the oven for 40 – 60 minutes (rotating peppers every 20 minutes).

In a sauce pan, cook the ground round. Drain grease and rinse with hot water to remove excess fat.
Add chopped onions and sweet peppers. Sauté until cooked.
Use blender or food processor to chop tomatoes further. Add to pot.
Add black beans (rinse first).
Add crushed fresh garlic, cumin, paprika, garlic powder and chile powder.
Remove roasted veggies from oven. Chop jalapenos and add to pot.
Put butternut squash in blender/food processor with 1 cup chicken broth and blend. Add to chile.
Add additional seasonings to taste.

Garnish with fat free Greek yogurt and cheese

Visit my page: www.wellnessgirlproducts.com
Visit my facebook page: www.facebook.com/wellnessgirlproducts