1 tablespoon canola oil
1 1-lb. package 93% lean ground turkey
1 red bell pepper, chopped
1 medium-size yellow onion, chopped
2 teaspoons minced garlic
3 cups peeled and cubed butternut squash
1 28-oz. can crushed tomatoes
1 15-oz. can pinto beans, drained and rinsed
2½ tablespoons chili powder
½ teaspoon ground cumin
½ teaspoon pepper
¼ teaspoon salt
Heat oil in a large nonstick skillet over medium-high heat. Add turkey, bell pepper, onion, and garlic, and cook, stirring to crumble, 6 to 8 minutes or until browned.
Transfer mixture to a slow cooker. Stir in remaining ingredients.
Cover and cook on low power for about 6 hours.
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