This spicy butternut squash chili with ground turkey, tomatoes, green chilies, hominy, and beans is a delicious and hearty dinner for fall.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
192 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
1 onion, chopped
2 tablespoons olive oil
1 teaspoon garlic salt
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 (15 ounce) can kidney beans with liquid
2 (14.5 ounce) cans petite diced tomatoes
1 (15.5 ounce) can white hominy, drained
1 (4.5 ounce) can chopped green chilies
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
