Hitch Fit Living Magazine Volume 9 - November/December 2016 | Page 32

Turkey Squash & Black Bean Chili Thank you to my dear client-friend, Sarah Pappanikou for this brilliant take on your traditional chili recipe and it comes right in time for the fall season! You can take this easy, dish and eat it alone or add a bed of brown rice or quick barley to it for that additional carbohydrate intake. Nutrition: 14g fat 3g saturated fat 32g carbohydrate 5g sugar 30g protein Serves 4 - 361 Calories per serving. Ingredients: 1/2 lb butternut squash, purchase the already pre-cubed squash or the frozen 1 Tablespoon olive oil 1 cup chopped onion 1 teaspoon minced garlic 1 lb lean 99% ground turkey 1 Tablespoon chili powder 1 teaspoon ground cumin 1 can ( 14.5 oz ) diced tomatoes 1 can ( 15.5 oz ) black beans, drained and rinsed 1/4 cup chopped cilantro Instructions: -Microwave squash on high until tender, about 3 minutes. -Heat oil in a large skillet over medium-high heat. Sauté onion and garlic. -Add turkey, chili powder and cumin; cook until your meat is no longer pink -Add tomatoes, bring to a boil, then reduce heat and simmer until mixture thickens, about 10 minutes. Add squash and beans; cook until throughly warmed. -Garnish with cilantro. Recipe provided by Hitch Fit Transformation Trainer Amy Gipson. Amy provides one on one training at the Hitch Fit Gym Overland Park location. Contact her for training at [email protected]