Rating: 4.5 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Garnishes:

Directions

Instructions Checklist
  • Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.

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  • 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.

Tips

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.

Nutrition Facts

412 calories; protein 25.1g; carbohydrates 46.8g; fat 17.2g; cholesterol 56.9mg; sodium 1039.4mg. Full Nutrition
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