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Turkey Chili with Squash
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Prep Time:
50 minutes
Total Time:
50 minutes
Satisfy your cravings with a lean and flavorful one-pot turkey chili. Packed with poblano chiles, winter squash, and hearty spices, this quick and easy recipe is perfect for family meals. No need to drain thanks to 93% lean turkey. A non-traditional twist on a classic dish that will become a regular favorite.
Ingredients:
  • 2 teaspoons olive or vegetable oil
  • 1 lb ground turkey (at least 93% lean)
  • 1 cup chopped onions
  • 1 medium poblano chile, seeded and chopped
  • 1 teaspoon finely chopped garlic
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 3 cups cubed butternut squash
  • 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
Instructions:
  • Heat oil in a 5-quart Dutch oven over medium-high heat. Cook turkey, onions, and chile for 6 to 7 minutes until turkey is no longer pink. Stir in garlic, chili powder, cumin, and salt, and cook for about 1 minute until fragrant. Add broth, squash, beans, and tomatoes. Bring to a boil over high heat, then cover and simmer on medium-low heat for 20 to 25 minutes, stirring occasionally until squash is tender.

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