Turkey – Butternut Squash Chili
(from rennever’s recipe box)
Source: Southern Living, January 2006
Prep time: 20 minutes
Cook time: 50 minutes
Serves 6 people
Categories: Chicken, Poultry, Soups, Turkey
Ingredients
- 20 oz ground turkey
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 (14.5-ounce) cans diced tomatoes
- 2 (16-ounce) can chili beans
- 1 small butternut squash, peeled and cubed 1 cup low-sodium chicken broth (Optional)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 cup frozen corn kernels
Directions
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Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.
-
Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.