Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash

Easy to make and ready in just 30 minutes.  Butternut squash adds a twist of sweetness to this chili.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 412 Calories

Ingredients

• 1 cup water
• 1 teaspoon minced garlic
• 1 pound ground turkey
• 1 cup diced onion
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• ⅓ cup ketchup
• ¼ cup Mazola® Corn Oil
• 1 tablespoon chicken-flavored bouillon powder or tomato-flavored bouillon
• 1 (11 ounce) can Mexi-corn, drained
• 1 (12 ounce) package frozen diced butternut squash, thawed
• 1 (28 ounce) can crushed tomatoes or tomato sauce
• Shredded Mexican cheese, fresh cilantro, lime wedges, avocado slice

Recipe Instructions

Step 1

Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.

Step 2

Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.

Step 3

Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.