Best Tex Mex Turkey Chili With Black Beans Corn And Butternut Squash Recipes

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



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 Mazola

Categories     Mazola®

Time 30m

Yield 6

Number Of Ingredients 14

¼ 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-flavored bouillon powder or tomato-flavored bouillon
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexi-corn, drained
1 (12 ounce) package frozen diced butternut squash, thawed
1 (28 ounce) can crushed tomatoes or tomato sauce
1 cup water
⅓ cup ketchup
Shredded Mexican cheese, fresh cilantro, lime wedges, avocado slice

Steps:

  • Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
  • 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.
  • Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.

Nutrition Facts : Calories 411.5 calories, Carbohydrate 46.8 g, Cholesterol 56.9 mg, Fat 17.2 g, Fiber 10.6 g, Protein 25.1 g, SaturatedFat 3.3 g, Sodium 1039.4 mg, Sugar 4.6 g

BUTTERNUT SQUASH AND TURKEY CHILI



Butternut Squash and Turkey Chili image

This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!

Provided by CPolencheck

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 50m

Yield 12

Number Of Ingredients 14

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
½ cup chicken broth
1 (4.5 ounce) can chopped green chilies
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
  • Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Nutrition Facts : Calories 165 calories, Carbohydrate 20.5 g, Cholesterol 23.7 mg, Fat 3.3 g, Fiber 5.2 g, Protein 13.4 g, SaturatedFat 0.5 g, Sodium 709.2 mg, Sugar 4.8 g

BUTTERNUT SQUASH CHILI



Butternut Squash Chili image

Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! -Jeanne Larson, Mission Viejo, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (2 quarts)

Number Of Ingredients 15

1 pound ground beef or turkey
3/4 cup chopped red onion
5 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 to 1 teaspoon salt
1-3/4 to 2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 can (14-1/2 to 15 ounces) tomato sauce
3 cups cubed peeled butternut squash, (1/2-in. cubes)
2 tablespoons cider vinegar
Optional: Chopped avocado, plain Greek yogurt and shredded mozzarella cheese

Steps:

  • In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 704mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 8g fiber), Protein 18g protein. Diabetic Exchanges

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