Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash Recipe
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Servings Prep Time
6 to 8servings 0:10minutes
Cook Time
0:20minutes
Servings Prep Time
6 to 8servings 0:10minutes
Cook Time
0:20minutes
Ingredients
Instructions
  1. Step 1) Microwave squash for 3 to 4 minutes, set aside.
  2. 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.
  3. 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.
  4. Recipe note: Use two bags (14 ounces each) frozen southwest vegetable blend in place of the canned corn and black beans.
  5. For added spiciness, try adding chipotle chile powder, cayenne pepper or a favorite hot sauce.