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Butternut Squash Turkey Chili

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
12 servings
Dinner
Butternut Squash Turkey Chili
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
Instructions
1
Preheat your cooking vessel by warming olive oil over a moderate temperature. Introduce the onion and garlic into the pot, then engage in gentle stirring for approximately 3 minutes. Next, incorporate the turkey and continue cooking until it reaches a crumbly consistency and no longer retains its pink hue, taking around 5 to 7 minutes.
2
Subsequently, combine the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce within the pot. Season with a blend of spices including chili powder, cumin, and garlic salt to enhance the flavors. Bring the mixture to a gentle boil before reducing the heat to a lower temperature, cover it with a lid, and allow it to simmer until the squash becomes tender, taking roughly 20 minutes.