Turkey Chili with Butternut Squash

1 lb ground turkey
1 tbsp olive oil
1 medium onion, diced
2-3 cloves garlic, minced
¼ cup chili powder
1 tbsp ground cumin
2 tsp ground coriander
4 tbsp tomato paste
1 tbsp ketchup
4 cups water
(1) 15 oz can diced tomatoes
(2) 15 oz cans black beans, drained and rinsed
1 small-medium butternut squash: peeled, seeded and cut into ½ in cubes (about 4 cups)
Salt and pepper to taste
Sour cream & fresh cilantro to top

In a large stock pot or Dutch oven, add the turkey and brown it on medium to high heat, breaking it apart with a wooden spoon.
Once the turkey is browned, remove it and set aside. Place pot back on stove on medium heat and add 1 tbsp olive oil, onion and garlic to the pan. Stir regularly for about 3-5 minutes until onions have started to soften and then add the chili powder, cumin, and coriander and stir.
Add tomato paste, ketchup and readd the turkey, mixing everything together.
Add squash, tomatoes, and 4 cups of water, stirring everything really well. Bring to a simmer uncovered for about 35-40 minutes, or until squash is tender.
Once squash is tender, stir in the beans and let them heat up, approximately 5-7 minutes. Season with salt and pepper as needed.
Serve with a topping of sour cream and fresh cilantro if desired.

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