Description
This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!
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
- ½ 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
- Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes
- then add the turkey
- and stir until crumbly and no longer pink.
- Add the 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 12