Ingredients for Butternut Squash And Turkey Chili
- Lean Ground Turkey
- Butternut Squash
- Red Kidney Beans
- 1 medium onion, chopped
- Green Chilies
- 1 (15-ounce) can diced tomatoes (undrained)
- Yellow Hominy
- Low Sodium Tomato Sauce
- Fat Free Chicken Broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Garlic Salt
- Garlic Cloves
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How to Make Butternut Squash And Turkey Chili
- Finely chop 1 medium onion and 2 cloves garlic.
- In a large non-stick stockpot, sauté the chopped onion and garlic in 1 tablespoon of olive oil for 2-3 minutes until softened.
- Add 1 pound of lean ground turkey to the pot and cook over medium heat, breaking it up with a spoon, until browned and cooked through (approximately 8-10 minutes). Drain off any excess grease.
- Add 1.5 pounds of cubed butternut squash (about 1 medium squash) to the pot and continue cooking, stirring occasionally, for 5 minutes.
- Stir in 1 (15-ounce) can of diced tomatoes (undrained), 1 (15-ounce) can of hominy (drained and rinsed), 1 (10-ounce) can of diced tomatoes and green chilies (Rotel), 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of cayenne pepper (optional), and 1/2 teaspoon of salt.
- Add 1/4 cup of your choice of sweetener (honey, maple syrup, or brown sugar).
- Bring the chili to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the butternut squash is tender and the flavors have melded.
- Taste and adjust seasonings as needed before serving. Garnish with your favorite toppings, such as sour cream, shredded cheese, or chopped cilantro.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
28g
Fat
8g
Carbs
12g
