“I like tasty dishes that are simple to make,” says Judith. This quick-to-prepare chili reflects that philosophy and, in fact, it’s become a favorite among Judith’s friends. Squash gives it a wonderful flavor. It’s easily adaptable too. “You can add your own touches with different kinds of salsa and cheese,” she says.
 
1 lb. ground turkey
1 (15- to 19-oz.) can cannellini beans, drained, rinsed
1 (12-oz.) pkg. frozen cooked winter squash, thawed (1 1/4 cups)
1 1/2 cups water
1 cup chunky salsa 
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup reduced-fat shredded Mexican cheese 
 
1 Heat large saucepan over medium heat until hot. Cook turkey 10 minutes or until browned, stirring frequently. Drain; discard drippings.
 
2 Stir in all remaining ingredients except cheese; bring to a boil over high heat. Reduce heat to medium-low to low; simmer 10 minutes or until flavors are blended. Serve topped with cheese.
 
4 (1 1/2-cup) servings
 

PER SERVING: 380 calories, 13.5 g total fat (4 g saturated fat), 34.5 g protein, 31.5 g carbohydrate, 75 mg cholesterol, 1015 mg sodium, 10.5 g fiber