Turkey and Butternut Squash Chili
Description
This spicy butternut squash chili with ground turkey, tomatoes, green chilies, hominy, and beans is a delicious and hearty dinner for fall.
Ingredients
•
2 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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1 pound ground turkey breast
•
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
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1/2 cup chicken broth
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1 (4 1/2 ounce) can chopped green chilies
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2 (14 1/2 ounce) cans petite diced tomatoes
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1 (15 ounce) can kidney beans with liquid
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1 (15 1/2 ounce) can white hominy, drained
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1 (8 ounce) can tomato sauce
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1 tablespoon chili powder
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1 tablespoon ground cumin
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1 teaspoon garlic salt
Directions
1
Gather all ingredients.
2
Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir for 3 minutes. Stir in turkey and cook until crumbly and no longer pink, about 5 to 7 minutes.
3
Add butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, 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.