Turkey and Butternut Squash Chili

This spicy butternut squash chili with ground turkey, tomatoes, green chilies, hominy, and beans is a delicious and hearty dinner for fall.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 192 Calories

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic salt
• 1 (8 ounce) can tomato sauce
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 (15 ounce) can kidney beans with liquid
• 2 (14.5 ounce) cans petite diced tomatoes
• 1 (15.5 ounce) can white hominy, drained
• 1 (4.5 ounce) can chopped green chilies
• 1 pound ground turkey breast
• 1 pound butternut squash - peeled, seeded and cut into 1-inch dice
• 0.5 cup chicken broth

Recipe Instructions

Step 1

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.

Step 2

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.