This butternut squash chili with ground turkey and beans is a delicious, filling chili. Serve topped with sour cream and tortilla chips!
Ingredients
- olive oil: 2 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- ground turkey breast: 1 pound
- butternut squash - peeled, seeded and cut into 1-inch dice: 1 pound
- chicken broth: 0.5 cup
- green chilies: 1 can (4.5 ounce can, chopped)
- petite diced tomatoes: 2 cans (14.5 ounce cans)
- kidney beans with liquid: 1 can (15 ounce can)
- white hominy: 1 can (15.5 ounce can, drained)
- tomato sauce: 1 can (8 ounce can)
- chili powder: 1 Tbsp (to taste)
- ground cumin: 1 Tbsp (to taste)
- garlic salt: 1 tsp
Metric Conversion
Stages of cooking
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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.
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Add butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes. Jamie Justice Yost
