Butternut Squash and Turkey Chili

Servings: 12

Ready In: 50 minutes

Ingredients:

2 tbsp 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 cubes

1/2 c chicken broth

1 (4.5 ounce) can chopped green chilies

2 (14.5 ounce) cans petite diced tomatoes

1 (15 ounce) can kidney beans with liquid

1 (15.5 ounce) can white hominy, drained

1 (8 ounce) can tomato sauce

1 tbsp chili powder

1 tbsp ground cumin

1 tsp garlic salt

Directions:

1. 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.  

2. 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.