Butternut Squash and Turkey Chili |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a delicious, filling chili. Serve topped with sour cream and tortilla chips! Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
2 cloves garlic, minced |
1 pound ground turkey breast |
1 pound butternut squash - peeled, seeded and cut into 1-inch dice |
1/2 cup chicken broth |
1 (4.5 ounce) can chopped green chilies |
2 (14.5 ounce) cans petite diced tomatoes |
1 (15 ounce) can kidney beans with liquid |
1 (15.5 ounce) can white hominy, drained |
1 (8 ounce) can tomato sauce |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1 teaspoon garlic salt |
Directions:
1. Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
2. Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.
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