Turkey and Butternut Squash 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
• 0.5 cups chicken broth
• 1 can chopped green chilies , 4.5 ounce
• 2 cans petite diced tomatoes , 14.5 ounce
• 1 can kidney beans with liquid , 15 ounce
• 1 can white hominy , 15.5 ounce
• 1 can tomato sauce , 8 ounce
• 1 tablespoon chili powder or to taste
• 1 tablespoon ground cumin or to taste
• 1 teaspoon garlic salt

Instructions

1. 1

   Gather all ingredients.

2. 2

   Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir for 3 minutes. Stir in turkey and cook until crumbly and no longer pink, about 5 to 7 minutes.

3. 3

   Add butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt.

4. 4

   Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.