Turkey Chili with Squash and Eggplant
- 2 tablespoons extra light olive oil
- 1 pound dark meat, ground turkey
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 2 teaspoons chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon cinnamon powder
- 2 teaspoons salt
- 1 medium squash, peeled and chopped
- 1 medium Chinese eggplant, peeled and chopped
- 1 14 ounces can fire roasted tomatoes
- 1 14 ounces can black beans
- 2 cups water or chicken broth
- ½ cup cilantro, chopped
Heat a large saucepan with the oil. Add the ground turkey and sauté on medium high heat for 3 to 4 minutes, while separating the meat with the back of a spoon. Add the onion, garlic, chili powder, ancho, cinnamon and salt. Saute for 5 to 6 minutes on medium heat. Add the squash, eggplant, tomatoes and beans. Saute for 3 to 4 minutes. Add the water/broth, bring to a boil and simmer with lid on for about 20 minutes. Take the lid off and continue to cook till a good chili consistency is reached. Check for seasonings and garnish with cilantro.