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Turkey Chili with Butternut Squash Recipe


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     Turkey Chili with Butternut Squash

Category   Entrees - Maindishes
Sub Category   None
Servings   10-12
Preptime   20 minutes

2 Tbs. Olive Oil
1 Onion (chopped)
2 cloves Garlic (minced)
1Lb Ground turkey
1Lb Butternut squash (1 inch cubes)
1/2 C Chicken broth
1 (4.5oz) can chopped green chilies
2 (14.5oz) can petite diced tomatoes
1 (15oz) can kidney beans (with liquid)
1 (15.5oz) can white hominey, drained (or black beans not drained)
1 (8oz) can tomato sauce
1 Tbs. Chili powder
1 tsp. ground cumin
1 tsp. garlic salt

Heat the olive oil in a large pot over medium heat. Stir in the onions and garlic, cook and stir for 3 minutes. Then add the turkey and stir until crumbly and no longer pink.
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.
To thicken, remove lid to help evaporate some of the liquid. You can also use cornstarch/water combo to thicken.
Serving Suggestions
Serve with cornbread

Originally Submitted

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