Turkey & Roasted Butternut Chili

From December/January 2014 issue
Serves 4

Ingredients

• 1 medium butternut squash, peeled, seeded, and cut into ½-inch chunks
• 2 TBSP extra-virgin olive oil, divided use
• Sea salt, to taste
• 1 lb ground turkey
• 2 medium carrots, peeled and chopped
• 2 medium celery stalks, chopped
• 1 medium yellow onion, chopped
• 2 cups chopped broccoli florets
• 4 garlic cloves, finely chopped
• 2 TBSP tomato paste
• 1 TBSP chili powder
• 1 tsp ground cumin
• 1 tsp unsweetened cocoa powder
• ¼ tsp ground cinnamon
• 3½ – 4 cups chicken or beef broth
• Diced avocado and chopped