butternut squash and turkey chili

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.