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Orange Turkey & Butternut Chili

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

35 mins total
35 mins prep

395 calories/serving

Recipe Filed Under
Cheese, Turkey, Vegetable, Fruit, Southwestern, Easy, Nut Free, Healthy, Main Dish, Dinner, Stew

Provided By: Kate Slate

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As you might imagine with a chili filled with orange vegetables, the beta-carotene levels in a single serving are off-the-chart good. To reduce prep time and speed things up, use frozen cubed butternut squash (2 1/2 cups) instead of the fresh and cook according to the package directions.

Ingredients

Serves:

1 1/4 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 2 1/2 cups)

6 teaspoons olive oil

1 1/4 pounds turkey breast, cut into 1/2-inch cubes

1 large orange bell pepper, cut into 1/2-inch squares

1 1/2 cups finely shredded carrots (about 4 ounces)

3 cloves garlic, minced

2 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon chipotle chile powder

3 cups reduced sodium chicken broth

3 strips orange zest, very finely slivered

3/4 cup shredded Cheddar cheese

Directions

In a vegetable steamer, cook the butternut squash until firm-tender, 10 to 12 minutes. Rinse briefly under cold water to stop the cooking.

Add the remaining 2 teaspoons oil, the bell pepper, carrots, and garlic to the pan. Cook, stirring often, until the pepper and are carrots are beginning to soften, about 3 minutes.

In a small bowl, stir together the flour, salt, and chipotle powder. Sprinkle the mixture over the sautéed vegetables and toss to combine. Gradually add the chicken broth, scraping up the browned bits from the bottom of the pan. Add the orange zest and bring to a boil over high heat. Reduce to a simmer and cook for 2 minutes to thicken slightly.

Return the turkey (and any juices accumulated on the plate) to the pan along with the butternut squash. Return to a simmer and cook until the turkey is cooked through and the flavors have blended, about 3 minutes. Taste and adjust the level of spiciness if it's not hot enough.

Serve with Cheddar for sprinkling at the table.

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories	395		Calories from fat	135
Total Fat	15gm	23%	Saturated Fat	5gm	25%
Cholesterol	109mg	36%	Sodium	933mg	39%
Total Carbohydrates	20gm	7%	Fiber	3gm	12%
Sugars	3gm		Protein	44gm
Vitamin A		210%	Vitamin C		90%
Calcium		24%	Iron		19%