1 1/2 lb (675 g) skinless and boneless turkey breast (or leg), cut into cubes

3 tablespoons (45 ml) olive oil

4 green onions, thinly sliced

1 chipotle pepper (canned, in adobo sauce), seeded and finely chopped

2 cloves garlic, finely chopped

2 tablespoons (30 ml) chili powder

1 teaspoon (5 ml) ground cumin

1 bottle 341 ml light beer

1 can 14 oz (400 ml) diced tomatoes

1 can 19 oz (540 ml) black beans, rinsed and drained

2 cups (500 ml) peeled and diced butternut squash

2 tablespoons (30 ml) molasses

1 tablespoon (15 ml) cocoa powder

1/2 cup (125 ml) chopped fresh cilantro

Salt and pepper

In a saucepan, brown the meat in the oil. Add the green onions, pepper, garlic, and spices and cook for 2 minutes while stirring. Deglaze with the beer.

Add the remaining ingredients, except for the cilantro and bring to a boil. Simmer, uncovered, for 30 minutes or until the squash is tender. Add the cilantro. Adjust the seasoning.

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