Turkey Chili with Black Beans & Butternut Squash

1 cup cooked turkey- pulled

1/2 cup celery- diced

1/2 cup onion- diced

1/2 cup bell pepper- diced

3/4 cup butternut squash- diced

1/2 cup mushrooms- sliced

15 oz black beans- drained 

1 cup tomato sauce

1 1/2 cups veggie broth

3 TBsp tomato paste

1/2 cup apple cider vinegar

4 TBsp Spice mix:

3/4 tsp chili powder

1/4 tsp cumin

1/2 tsp oregano

1/4 tsp paprika

1/4 tsp cocoa powder

1 tsp salt

1/4 tsp chipotle chili powder

Cook celery, onions, peppers, squash, garlic until browned then add 1 cup water and cover until soft.

Add turkey,shrooms,beans,spices,broth,sauce,paste. Bring to a boil and  simmer cook covered for 20 minutes. Uncover and simmer for 20 more minutes.

Gotta love those Thanksgiving leftovers!!! All the stray veggies in the fridge were used. Jack up the spice if you want – as is,it’s a nice mild blend