Butternut Squash and Turkey Chili
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Recipe by CPolencheck
"This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!"
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2 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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1 pound ground turkey breast
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1 pound butternut squash - peeled, seeded and cut into 1-inch dice
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1/2 cup chicken broth
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1 (4.5 ounce) can chopped green chilies
Directions:
- 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.
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