This butternut squash chili with ground turkey and beans is a delicious, filling chili. Serve topped with sour cream and tortilla chips!
Turkey and Butternut Squash Chili
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 pound ground turkey breast
- 1 pound butternut squash – peeled seeded and cut into 1-inch dice
- ½ cup chicken broth
- 4.5 ounce can chopped green chilies
- 14.5 ounce cans petite diced tomatoes
- 15 ounce can kidney beans with liquid
- 15.5 ounce can white hominy drained
- 8 ounce can tomato sauce
- 1 tablespoon chili powder or to taste
- 1 tablespoon ground cumin or to taste
- 1 teaspoon garlic salt
Instructions
- 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.
- 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.
