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Roasted Butternut Squash and Turkey Chili with White Beans and Sage
FOODIE CRUSH15Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups butternut squash (bite size dice)
- salt
- pepper
- 2 Tbsp. extra virgin olive oil
- 1 lb. ground turkey
- 1 medium onion (chopped)
- 3 cloves garlic (pressed)
- 1/2 cup white wine
- 2 cans white beans (rinsed and drained, I like great northern variety)
- 4 cups chicken stock (32 ounces)
- 3 pasilla peppers (roasted, seeded and sliced into ¼” ribbons)
- 1/2 cup fresh sage leaves (cut into ribbons with scissors or diced)
- 2 tsp. cumin
- 1 1/2 tsp. salt
- 1 tsp. white pepper
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