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Butternut Squash and Turkey Chili

  • 30minutes

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Source: allrecipes.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 onion, chopped

  3. 2 cloves garlic, minced

  4. 1 pound ground turkey breast

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

  6. 1/2 cup chicken broth

  7. 1 (4 1/2 ounce) can chopped green chilies

  8. 2 (14 1/2 ounce) cans petite diced tomatoes

  9. 1 (15 ounce) can kidney beans with liquid

  10. 1 (15 1/2 ounce) can white hominy, drained

  11. 1 (8 ounce) can tomato sauce

  12. 1 tablespoon chili powder

  13. 1 tablespoon ground cumin

  14. 1 teaspoon garlic salt

Instructions Jump to Ingredients ↑

  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. 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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