Butternut Squash and Turkey Chili You Have To Try

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Butternut Squash and Turkey Chili

"This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!"

Ingredients :

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and reduce into 1-inch dice
half of cup fowl broth
1 (4.Five ounce) can chopped inexperienced chilies
2 (14.Five ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.Five ounce) can white hominy, tired
1 (eight ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt

Instructions :

Prep : 20M	Cook : 12M	Ready in : 50M

Heat the olive oil in a large pot over medium warmness. Stir in the onion and garlic; cook and stir for three minutes, then upload the turkey, and stir till crumbly and not pink.
Add the butternut squash, bird broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then lessen warmness to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Notes :

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