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Turkey and Butternut Squash Chili

Turkey and Butternut Squash Chili

Emmy
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Dishes
Cuisine American
Servings 12
Calories 192 kcal

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.