Butternut Squash and Turkey Chili

Yields: 10-12 Servings

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound ground turkey breast
• 1 pound butternut squash – peeled, seeded and cut into 1-inch dice
• 3/4 cup chicken broth (you may need to adjust)
• 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 (or corn)
• 1 (8 ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 bay leaf
• Optional: garnish with cheese, sour cream, and/or cilantro

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
3. Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy (or corn), and tomato sauce; season with chili powder, cumin, and garlic salt.
4. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Source:  Allrecipes.com