Butternut Squash and Turkey Chili

          

This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!

Original recipe makes 12 cups

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

  • PREP

    20 mins

  • COOK

    30 mins

  • READY IN

    50 mins

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.

Nutrition

Calories: 164 kcal
Carbohydrates: 20.5 g
Cholesterol: 23 mg
Fat: 3.3 g
Fiber: 5.2 g
Protein: 13.3 g
Sodium: 661 mg

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