Smoky Turkey and Butternut Squash Chili with Maple-Lime Yogurt
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Smoky Turkey and  Butternut Squash Chili with Maple-Lime Yogurt
Smoky Turkey and Butternut Squash Chili with Maple-Lime Yogurt
2 tsp. canola oil
1 lb. ground turkey breast
1 red bell pepper, chopped
1 onion, chopped
2 tbsp. ground cumin
2 tbsp. chili powder
3/4 tsp. kosher salt
1/2 tsp. dried oregano
2 cloves garlic, minced
2 cups 1/2-inch cubes) peeled butternut squash
2 tsp. minced canned chipotle chiles in adobo sauce
2 (14.5-oz.) cans no-salt-added diced tomatoes
1 (15.5-oz.) can cannellini beans, rinsed and drained
1 (14.5-oz.) cans can reduced-sodium chicken broth
2 tbsp. lime juice

Maple-Lime Yogurt:
3/4 cup plain low-fat Greek yogurt
3 tbsp. lime juice
1 tbsp. pure maple syrup
1/2 tsp. grated lime zest

Chopped fresh cilantro and thinly sliced green onions (toppers)

Prep: 20 minutes  Cook:about 40 minutes  Serves: 6

1. Heat oil in a large saucepan over medium-high heat. Add turkey and cook, stirring to break apart, for about 5 minutes or until lightly browned. Add bell pepper and onion; cook, stirring occasionally, for about 3 minutes or until softened. Add cumin, chili powder, salt, oregano and garlic; cook, stirring constantly, for about 30 seconds or until fragrant.
2.Add squash, chipotle, tomatoes, beans and broth; bring to a boil. Reduce heat to medium-low, then cover and cook, stirring occasionally, for about 30 minutes or until squash is very tender. Remove from heat and stir in lime juice.
3. While squash is cooking, stir together yogurt, lime juice, maple syrup and lime zest in a small bowl. Ladle chili evenly into 8 bowls, then top with yogurt and sprinkle with cilantro and green onions, if you like.

Nutritional Information:
Nutrition per serving (about 1 cups chili with 2 tablespoons yogurt): 274 calories, 29 g protein, 4 g total fat (1 g sat., 0 g trans), 33 g carbohydrate, 8 g fiber, 12 g sugar, 39 mg cholesterol, 640 mg sodium, 7 points