Chili with Butternut Squash and Turkey

Ingredients:

• 450 g of ground turkey, 1% fat
• 3 teaspoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, crushed
• 1/4 cup chili powder
• 1 tbsp. l. ground cumin
• 2 tsp ground coriander
• 3 tablespoons tomato paste
• 1 small butternut squash, peeled, seeded and cut into 1cm cubes (about 3 1/2 cups)
• 4 ripe plum tomatoes, chopped
• 2 x 400g cans of black beans, rinsed
• 1/4 cup chia seeds
• 1 - 2 tablespoons of apple cider vinegar
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup low-fat sour cream

Preparation:

1. In a large Dutch oven, heat 1.5 teaspoons of olive oil over medium-high heat. Add the ground turkey and cook, breaking up the pieces with a wooden spoon, for about 5 minutes. Push the turkey toward the sides of the pan, leaving a small area in the middle. Reduce the heat to medium and add the remaining 1.5 teaspoons of olive oil, then the onion and garlic. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
2. Add the chili powder, cumin, and coriander and stir for about 30 seconds. Add the tomato paste and 1 teaspoon of salt and stir until the paste begins to darken, about 30 seconds. Then add the squash, tomatoes, and 4 cups of water, scraping the bottom of the pot. Bring to a boil, reduce the heat, and simmer, uncovered, until the chili thickens and the squash is tender, 35 to 40 minutes.
3. Add the beans and chia seeds to the chili and heat for about 5 minutes. Add 0.5 teaspoon of salt and a pinch of freshly ground black pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Divide the chili among bowls, sprinkle with cilantro, and top with a dollop of sour cream.