Turkey and Butternut Squash Chili - HP

Ingredients

• 0.5 tap olive oil
• 2 tbsp onion (chopped)
• 0.25 clove garlic (minced)
• 4 oz turkey breast (ground)
• 1 cup butternut squash (peeled and diced or can substitute frozen)
• 2 tbsp chicken broth
• 0.33 cup petite diced tomatoes (from a can)
• 0.25 cup great northern beans (rinsed or can substitute black beans)
• 0.25 cup white hominy (drained or substitute frozen corn)
• 2 tbsp tomato sauce
• 0.75 tsp chili powder (or to taste)
• 0.75 tsp ground cumin (or to taste)

Instructions

1. Heat the olive oil in a small pot over medium heat. Add the ground turkey and cook through, breaking it up with spatula.
2. Add the chopped onion and cook 3-4 minutes until softened.
3. Stir in the garlic and cook for 60 seconds until fragrant
4. Stir in the diced butternut squash, chili powder, and cumin.
5. Cook for 2 minutes, letting the spices toast a bit.
6. Pour in the chicken broth, diced tomatoes, and tomato sauce.
7. Stir in the beans and hominy or corn.
8. Bring to a gentle boil, then reduce heat to low.
9. Cover and simmer about 15–20 minutes, or until the squash is soft and the flavors have melded.
10. Stir occasionally, adding a splash more broth or water if it gets too thick.
11. Spoon into a bowl and enjoy hot! Optional toppings: avocado slices, chopped cilantro, shredded cheese, or a squeeze of lime.

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