TURKEY AND BUTTERNUT SQUASH CHILI

Serves 6 (makes 6¾ cups) 1 cup low-sodium chicken broth

¼ cup raw cashews 1 chipotle chile in adobo, plus 1 tablespoon of the sauce 1 tablespoon chili powder 1 tablespoon extra-virgin olive oil 1 pound ground turkey 2 cups diced butternut squash (about 10 ounces, from a 1½-pound squash) 2 medium onions, cut into small dice (2 cups) 3 cloves garlic, minced 1 tablespoon ground cumin 1 teaspoon unsweetened cocoa powder ¼ teaspoon ground cinnamon ½ teaspoon kosher salt One 15-ounce can pinto beans, preferably no-saltadded, drained and rinsed One 14.5-ounce can diced tomatoes, with their juices

¼ cup cilantro leaves, plus more for garnish Lime wedges, for serving

Combine the broth, cashews, chipotle and its adobo sauce and the chili powder in a blender; purée until smooth.

Heat the oil in a Dutch oven over medium-high heat; once the oil shimmers, add the ground turkey and cook for about 10 minutes, stirring to break up any large clumps. The meat should be cooked through, with no trace of pink.

Reduce the heat to medium; add the squash, onions, garlic, cumin, cocoa powder, cinnamon and salt. Cook for about 5 minutes, until the onions have softened.

Add the cashew purée, pinto beans and the diced tomatoes and their juices, stirring to incorporate. Increase the heat to high just long enough to bring to a boil, then reduce heat to medium or medium-low just enough to maintain steady bubbles at the edges. Partially cover and cook for 35 minutes, until the squash is quite tender. Uncover and stir in the cilantro. Serve hot, with more cilantro and the lime wedges. PER SERVING: 290 calories; 12 g total fat; 2 g saturated fat; 50 mg cholesterol; 450 mg sodium; 26 g carbohydrates; 7 g dietary fiber; 6 g sugars; 21 g protein.