Butternut and Beef Stew

Ingredients:
1 tsp olive oil
1 1/2 lbs lean meat (beef or venison) cut into small cubes
1 medium onion - chopped
1 bell pepper - chopped
4 cloves garlic - crushed or minced
2 medium tomatoes - chopped (or 1 can diced tomatoes, not salt added)
1 cup low sodium beef broth
salt and pepper to taste
2 cups cubed butternut squash

Heat oil in a large pot over medium-high heat. Add meat, stirring frequently, until browned.

Add onion and bell pepper, stirring frequently, 4-5 minutes until onion is tender.

Add garlic - cook 1 minute.

Add tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat to low-medium and cook, covered, for 40 minutes.

Add squash, cook 8 - 12 minutes, stirring occasionally, until broth is thickened and meat is tender.

Serve topped with fresh cilantro, flat leaf parsley, sour cream or cheese.

Turkey Chili #2

Ingredients:
2-3 tsp olive oil
2 lbs lean ground turkey
1 large onion - chopped
2 bell peppers - chopped
4 cloves garlic - finely chopped
2 tsp cumin
1 rounded TBSP chili powder
1 tsp salt
1/2 tsp cayenne pepper (or to taste)
2 (15oz) cans black or pinto beans - drained and rinsed
2 (15oz) cans diced tomatoes - no sugar added, low sodium (not drained)

Heat oil in a large pot  over medium-high heat.

Add turkey, bell peppers, onion and garlic to pan; cook, stirring occasionally, until turkey is no longer pink.

Add seasonings and stir. Add beans and tomatoes. Bring to a boil, (add water if needed) Reduce heat to low and let simmer 15 to 20 minutes.

*Serve with chopped fresh cilantro, sour cream, chopped green onions or tortilla chips!