Simple but tasty menu Butternut Squash and Turkey Chili

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Butternut Squash and Turkey Chili

"This is a delicious, filling chili. Serve crowned with sour cream and tortilla chips!"

Ingredients :

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound floor turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
half cup bird broth
1 (4.Five ounce) can chopped inexperienced 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 (eight ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon floor cumin
1 teaspoon garlic salt

Instructions :

Prep : 20M	Cook : 12M	Ready in : 50M

Heat the olive oil in a large pot over medium warmth. Stir inside the onion and garlic; cook and stir for 3 mins, then add the turkey, and stir till crumbly and no longer crimson.
Add the butternut squash, bird broth, inexperienced chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then lessen warmth to medium-low, cover, and simmer until the squash is gentle, about 20 minutes.

Notes :

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