Butternut Squash Turkey Chili and Cornbread

Last night I made one of my favorite meals, chili and cornbread, but each with a new delicious twist making them extra healthy. Both Dick and I really enjoyed them. Both recipes are from Allrecipes.com, but with some adaptations of my own:

Chili

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground turkey breast
• 1 pound butternut squash - peeled, seeded and cut into 1-inch dice
• 1/2 cup chicken broth
• 1 (4.5 ounce) can chopped green chilies
• 2 (14.5 ounce) cans petite diced tomatoes
• 1 (15 ounce) can kidney beans with liquid
• 1 (15.5 ounce) can corn niblets
  
• 1 (8 ounce) can tomato sauce
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic granules
  

Directions

1. Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
2. Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

(Note: The time-consuming part of this is preparation of the squash--Allow time for that!)

Cornbread

• 1 cup buttermilk
• 1/2 cup stone ground cornmeal
• 1/2 cup wholemeal flour
  
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 egg
• 1 tablespoon oil
  

Directions

1. Preheat oven to 450 degrees F (225 degrees C). Grease baking container (skillet or 8" square pan).
   
2. In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg, buttermilk and oil.
3. Bake in the preheated oven for 20 to 30 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.