Turkey and Butternut Squash Chili - HP

Ingredients

• ½ tap olive oil
• 2 tbsp onion - chopped
• 1/4 clove garlic - minced
• 4 oz turkey breast - ground
• 1 cup butternut squash - peeled and diced or can substitute frozen
• 2 tbsp chicken broth
• ⅓ cup petite diced tomatoes - from a can
• ¼ cup great northern beans - rinsed or can substitute black beans
• ¼ cup white hominy - drained or substitute frozen corn
• 2 tbsp tomato sauce
• ¾ tsp chili powder - or to taste
• ¾ 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.

Nutrition (per serving)