1 whole butternut squash, chopped
2.5 cups vegetable broth
1 lb. ground lean turkey
14 oz. diced canned tomatoes, drained
1 cup white onion, chopped
3 cups riced cauliflower, finely chopped
1 tsp. minced garlic
1/2 cup bell pepper, chopped
1 tsp. cumin
1/2 tsp. paprika
1/4 tsp. chili powder (1/2 tsp. will add more spice)
1/4 tsp. salt and pepper
Brown the meat in a skillet over medium-high heat. Once cooked, transfer to crock pot.
Add the canned tomatoes, butternut squash, onion, cauliflower rice, broth, and pepper and mix together.
Add the garlic, cumin, paprika chili powder, salt and pepper.
Stir and cook on high for 1-2 hours.
Once finished, garnish with whatever toppings you like!