2 tbsp. light olive oil
2 tbsp. finely minced onion, optional
1 cup (peeled) squash cubes
1 cup (peeled) sweet potatoes
2 tsp. finely minced garlic, optional
2 tbsp. cilantro
Salt, pepper, to taste
1/3 cup water or vegetable broth
1 tbsp. balsamic vinegar
1 28 ounce can crushed tomatoes
1 19 ounce can mixed beans (kidney, black beans, navy beans)
1 14 oz. can corn niblets
1 tbsp. cumin
1 tsp. smoked paprika
1 tsp. sweet paprika
2 cups arugula
Water, as required
Sour cream or Greek yogurt
1. In a large, non-stick 5 quart Dutch oven or oven-proofe casserole with cover. Add the olive oil and on medium-low heat, saute the ground turkey, dusting with salt and pepper until cooked, about 10-15 minutes.
2. Make a space in the center, pushing the meat to the sides and stir in the onion and saute until lightly golden, about 10-15 minutes. Stir in the squash, sweet potato, garlic and cilantro; season with salt and pepper and let cook about 10 minutes, over low heat, stirring often.
3. Stir in the water or broth, balsamic vinegar, tomatoes, beans, cumin and ancho powder or smoked paprika. Simmer on low to medium heat, stirring in some water to ensure it doesn’t get too thick.
4. Fold in arugula just before serving and top with corn chips, sour cream, and avocado, if desired, as well as brown rice.
Serves 4-5, freezes well.