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
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