Tex-mex Turkey Chili With Black Beans, Corn And Butternut Squash

Ingredients

• Servings: 6
• 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-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
• 1/3 cup ketchup
• garnishes:
• shredded mexican cheese, fresh cilantro, lime wedges, avocado slice

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• 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.