Butternut Squash Turkey Chili

By Olivia Kaempfer


2 Tbsp olive oil

1 chopped onion

2 cloves garlic, minced

1 lb. ground turkey breast

1 lb. 1 inch butternut squash

1/2 c. chicken broth

1 (4.5 ounce) can chopped green chili

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 Tbsp chili powder

1 Tbsp ground cumin

1 Tbsp garlic salt

How to Make the Recipe

1.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 turkey, stir until crumbly and no longer pink.

2.Add the butternut squash, chicken broth, green chili, 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 squash is tender, about 20 minuets.