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Sweet 'n Spicy Indian Chili in Winter Squash Bowls


Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes


2 acorn squash or other round winter squash, such as buttercup or carnival, cut in half and seeded
2 teaspoons olive oil
1 cup chopped red onion
1 medium eggplant, diced
1 red bell pepper, diced
1/2 teaspoon salt
freshly ground black pepper
3-4 cloves of garlic, minced
1 heaping tablespoon grated fresh ginger
1/2 lb lean ground turkey
2 teaspoons curry powder
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 cup canned organic diced tomatoes
1 cup water
1 can low-sodium kidney beans, drained and rinsed, or 1 3/4 cup cooked kidney beans
1/4 cup golden raisins
1/2 cup full fat coconut milk
chopped fresh cilantro, for garnish



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