Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash Recipe
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Yield:
6 to 8 servings
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Total Time:
30 mins
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Prep Time:
10 mins
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Cook Time:
20 mins
Ingredients
- 1 bag (12 ounces) diced butternut squash
- 1/4 cup Mazola® Corn Oil
- 1 pound ground turkey
- 1 cup diced onion
- 1 teaspoon minced garlic
- 2 tablespoons chili powder
- 1 tablespoon ground cumin seed
- 1 tablespoon chicken flavor bouillon powder
- OR tomato flavor bouillon powder
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (11 ounces) Mexi-corn, drained
- 1 can (28 ounces) crushed tomatoes OR tomato sauce
- 1 cup water
- 1/3 cup ketchup
- Garnishes: shredded Mexi can cheese, fresh cilantro
Instructions
- Step 1) Microwave squash for 3 to 4 minutes, set aside.
- Step 2) Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
- Step 3) Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in black beans, mexi-corn, butternut squash, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes, or until squash is tender. To serve, ladle into bowls and top with desired garnishes.
- Recipe note: Use two bags (14 ounces each) frozen southwest vegetable blend in place of the canned corn and black beans.
- For added spiciness, try adding chipotle chile powder, cayenne pepper or a favorite hot sauce.
