Name: Butternut Squash and Turkey Chili
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Olive oil - 2 tablespoons; Onion, chopped - 1; Garlic, minced - 2 cloves; Ground turkey breast - 1 pound; Butternut squash - peeled, seeded and cut into 1-inch dice - 1 pound; Chicken broth - ½ cup; Chopped green chilies - 1 (4.5 ounce) can; Petite diced tomatoes - 2 (14.5 ounce) cans; Kidney beans with liquid - 1 (15 ounce) can; White hominy, drained - 1 (15.5 ounce) can; Tomato sauce - 1 (8 ounce) can; Chili powder - 1 tablespoon; Ground cumin - 1 tablespoon; Garlic salt - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash and Turkey Chili

1. Olive oil - 2 tablespoons

2. Onion, chopped - 1

3. Garlic, minced - 2 cloves

4. Ground turkey breast - 1 pound

5. Butternut squash - peeled, seeded and cut into 1-inch dice - 1 pound

6. Chicken broth - ½ cup

7. Chopped green chilies - 1 (4.5 ounce) can

8. Petite diced tomatoes - 2 (14.5 ounce) cans

9. Kidney beans with liquid - 1 (15 ounce) can

10. White hominy, drained - 1 (15.5 ounce) can

11. Tomato sauce - 1 (8 ounce) can

12. Chili powder - 1 tablespoon

13. Ground cumin - 1 tablespoon

14. Garlic salt - 1 teaspoon

How to cook deliciously - Butternut Squash and Turkey Chili

1. Stage

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. Stage

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. Jamie Justice Yost