Butternut Squash and Turkey Chili

Ingredients

• 2 tablespoons 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 dice
• 1/2 cup 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 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring, until soft, about 5 minutes. Add the minced garlic and cook 1 minute more.

2. Add the ground turkey breast and cook, breaking it up with a spoon, until no longer pink and it reaches 165°F (74°C) in the thickest part, about 6 minutes.

3. Stir in the butternut squash, chicken broth, chili powder, ground cumin and garlic salt. Cook for 5 minutes, stirring occasionally.

4. Add the green chilies, both cans of petite diced tomatoes, the tomato sauce, the kidney beans with their liquid, and the drained white hominy. Stir well.

5. Bring to a boil, then reduce the heat to a gentle simmer. Partly cover and cook about 15 minutes, until the squash is tender.

6. Taste and adjust the seasoning as needed, then serve hot.