Butternut Squash and Turkey Chili

Name: Butternut Squash and Turkey Chili
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 454 grams butternut squash - peeled, seeded and cut into 1-inch dice; 425 grams kidney beans with liquid; 227 grams tomato sauce; 118 milliliters chicken broth; 1 Tbsp chili powder; 2 cloves garlic, minced; 1 teaspoon garlic salt; 128 grams chopped green chilies; 1 Tbsp ground cumin; 454 grams ground turkey breast; 439 grams white hominy, drained; 2 Tbsps olive oil; 1 onion, chopped; 822 grams petite diced tomatoes

You can never have too many American recipes, so give Butternut Squash and Turkey Chili a try. This gluten free and dairy free recipe serves 12. One portion of this dish contains around 13g of protein, 4g of fat, and a total of 173 calories. It works well as a reasonably priced main course for The Super Bowl. If you have ground turkey breast, chicken broth, ground cumin, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.

Ingredients you will need

Olive Oil

Garlic

Whole Turkey

Onion

Equipment you will use

Pot

Add the 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 you will need

Squash