Green Turkey Chile

INGREDIENTS

2 tablespoons oil or cooking fat of choice, plus 1 tablespoon for sautéing
2 pounds ground turkey or chicken

1 medium yellow onion, peeled and chopped
2 poblano peppers, seeded and minced
1 fresh jalapeño pepper, seeded and minced
5 cloves garlic, peeled and minced
One 28-ounce can tomatillos
2 cups chicken stock
1 pound butternut squash, peeled, seeded and chopped into bite-size pieces (2 cups)
Juice of 1 lime
2 teaspoons ground cumin
2 teaspoons chipotle powder

1 teaspoon dried oregano
2 tablespoons minced fresh cilantro (optional)

DIRECTIONS:

1. Heat 2 tablespoons of the oil in a large Dutch oven or soup pot over medium heat

2. Add the ground turkey, and cook completely, breaking it up with a fork as it browns, about 10 minutes. Remove the turkey to a bowl or a plate.
3. Add the remaining 1 tablespoon of oil to the pot, stir in the onions, poblanos and jalapeños, and cook until the onions are translucent and the peppers are slightly softened, about 4 to 6 minutes. Add the garlic and cook 1 minute more.
4. Add the browned turkey to the pot, along with the tomatillos, chicken stock, squash, lime juice, cumin, chipotle powder and oregano, and cook for approximately 8 to 10 minutes, or until butternut squash is cooked through.
5. Serve garnished with cilantro, if desired

Recipe from "Quick and Easy Paleo Comfort Food"

(If you don't like ground turkey you can substitute the ground meat or your choosing"