TEX-MEX TURKEY CHILI WITH BLACK BEANS, CORN AND BUTTERNUT SQUASH

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Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash image

Easy to make and ready in just 30 minutes. Butternut squash adds a twist of sweetness to this chili.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6-8 Servings

Number Of Ingredients 14

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
1 tablespoon chicken flavor bouillon powder (jar) OR tomato flavor bouillon packets
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexi-corn, drained
1 bag (12 ounces) frozen diced butternut squash, thawed
1 can (28 ounces) crushed tomatoes OR tomato sauce
1 cup water
1/3 cup ketchup
Garnishes: shredded Mexican cheese, fresh cilantro, lime wedges and avocado slice

Steps:

  • 1. Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart. 2. Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.

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