16ouncesturkey sausagecasings removed I used Diestel brand, which was free of casings)
1mediumed onionpeeled, halved, and coarsely chopped
2clovesgarlicminced
1smallred bell pepperseeded and coarsely chopped
1smallyellow bell pepperseeded and coarsely chopped
1jalapeñoseeded and finely chopped
1cupbutternut squashchopped into 1" cubes
1tablespoonchili powder
1 1/2teaspoonsground cumin
1teaspoonsmoked paprika
1tablespoontomato paste
15ouncescannelini beansdrained and rinsed
2cupschicken stockdivided
2tablespoonsfreshly chopped cilantro
2tablespoonsfresh lime juice
salt and pepperto taste
Instructions
Heat the olive oil over medium heat in large pot or Dutch oven. Add the turkey sausage, breaking up with wooden spoon, stirring occasionally until cooked through, about 5 minutes. Remove from the pan with a slotted spoon and place in a bowl. Set aside.
Add the red onion to the pan, cooking until softened, about 5 minutes, adding more oil if the pan becomes dry. Add the garlic, bell peppers, and jalapeños, and sauté for 2 minutes or until slightly softened. Add the butternut squash and spices, and sauté for 1 minute.
Stir in the tomato paste, then add 1 3/4 cups of the chicken stock. Mix the remaining 1/4 cup chicken stock in a bowl with half of the beans, and mash. Stir this into the pot and bring the liquid to a boil. Reduce the heat and simmer on low heat until the butternut squash is tender, about 10 minutes. Add the turkey sausage and remaining beans, and simmer another 10- 15 minutes more.
Remove from heat and stir in the chopped cilantro and lime juice. Season with salt and pepper to taste, and enjoy!
Notes
Total time above includes chopping your own butternut squash. You can save time by buying it pre-chopped!