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Turkey and Butternut Squash Chili
Turkey and Butternut Squash Chili
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Spicy butternut squash chili with turkey, tomatoes, green chilies, hominy, and beans - a perfect hearty fall dinner.
Ingredients:
  • 2 cloves garlic, minced
  • 1 pound ground turkey breast
  • 1 pound butternut squash - peeled, seeded and cut into 1-inch dice
  • 0.5 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:
  • In a large pot over medium heat, sauté onion and garlic in olive oil for 3 minutes. Add turkey and cook until crumbled and cooked through, about 5 to 7 minutes.
  • Combine the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce in a pot. Season with chili powder, cumin, and garlic salt. Simmer until the squash is tender, approximately 20 minutes.

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