TURKEY CHILI WITH SQUASH

Turkey Chili with Squash image

Craving a hearty, meaty chili that'll feed the whole family while keeping calories in check? This one-pot recipe ticks all the boxes! With the extra-lean turkey, poblano chiles and winter squash, this chili has some "super" ingredients, which meld perfectly with the warming chili spices, tomatoes and beans-Texas chili purists, this isn't what you'd call traditional, but we bet you'll still love it! Even better, using extra-lean turkey means you can skip the step of draining your pan after browning the meat, streamlining your cooking for a meal that's done in under an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

2 teaspoons olive or vegetable oil
1 lb ground turkey (at least 93% lean)
1 cup chopped onions
1 medium poblano chile, seeded and chopped
1 teaspoon finely chopped garlic
3 tablespoons chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
3 cups cubed butternut squash
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Cook turkey, onions and chile in oil 6 to 7 minutes, stirring occasionally, until turkey is no longer pink. Stir in garlic, chili powder, cumin and salt; cook about 1 minute or until fragrant. Add broth, squash, beans and tomatoes. Increase heat to high; heat to boiling. Cover; reduce heat to medium-low, and cook 20 to 25 minutes, stirring occasionally, until squash is tender.

Nutrition Facts : Calories 290, Carbohydrate 30 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 8 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 1/3 Cups, Sodium 960 mg, Sugar 7 g, TransFat 0 g