Butternut Squash and Turkey Chili |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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What to do with all that leftover squash? When in doubt...make a chili! You can make this into a sweet chili by adding a sweetener of choice. I use lean ground turkey. NOTE: Please do not use corn grits. The hominy referred to is a canned vegetable. Ingredients:
1 1/4 lbs extra lean ground turkey |
1 lb butternut squash, peeled and cut into 1 inch pieces |
1 (15 ounce) can red kidney beans or 1 (15 ounce) can black beans |
1 medium onion, diced (3 oz) |
4 1/2 ounces green chilies or 1 chopped anaheim chili |
2 (14 1/2 ounce) cans diced tomatoes |
1 (15 ounce) can yellow hominy |
1 cup low-sodium tomato sauce |
1/2-1 cup fat free chicken broth (depending on how thick you like your chili!) |
1 tablespoon chili powder |
1 tablespoon cumin |
1 teaspoon garlic salt |
2 garlic cloves, minced |
Directions:
1. In a large non-stick stockpot, sauté garlic and onion for 2-3 minutes.
2. Add ground turkey and cook over medium heat.
3. When the turkey is cooked about halfway, add the squash to the pot and continue cooking and stirring until turkey is cooked through.
4. Add all other ingredients to pot and stir.
5. Bring to a boil over medium/high heat.
6. Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally, until squash is softened to your liking.
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