Butternut Squash Turkey Chili
By Olivia Kaempfer
Ingredients
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.