Butternut Squash and Turkey Stew

If you want to try a vegetarian version of this stew, replace the ground meat with chickpeas.

Ingredients:

2 tablespoons of olive oil
1 cup chopped onion
2 tablespoons of tomato paste
4 cloves of garlic, chopped
2 cups of vegetable broth
1 cup chopped green pepper
2 cups butternut squash, diced
2 cans of chopped tomatoes
1 tablespoon of brown sugar
Ground chili peppers, to taste
2 teaspoons ground cumin
1 can of black beans, rinsed and drained
500 g of fried ground turkey
1 teaspoon of salt
1/2 teaspoon freshly ground black pepper

Topping:

3/4 cup shredded cheddar cheese
1/3 cup sour cream
6 tablespoons of chopped coriander
1 jalapeno (chalapa) pepper, pitted and finely chopped
1 avocado - pitted, peeled and diced

Directions:

1. Heat the olive oil in a large pot (over medium-high heat). Add onions and tomato paste. Cook, stirring, until the tomato paste begins to darken and the onion softens (4-5 minutes). Add the garlic and stir until fragrant (about 30 seconds).
2. Pour the broth into the pot. Add pepper, pumpkin, tomatoes. Stir in brown sugar, chili powder, and cumin. Cover, reduce heat to medium, and simmer until squash is tender (20-25 minutes).
3. Add the beans and ground turkey to the pot. Cover and simmer for about 15 minutes. Season with salt and pepper.
4. Add the desired additives to taste: cheese, sour cream, coriander, jalapeno (chalapa) pepper, avocado.
Yield: 6 servings
Recipe: allrecipes.com