• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8
    OK

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

    Easy to make and ready in just 30 minutes. Butternut squash adds sweetness and balance to this healthful chili.

    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. 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 your favorite hot sauce.

     


    Ingredients
    1/4
    cup
    Mazola Corn Oil or Mazola Vegetable Plus! Oil
    1
    pound
    ground turkey
    1
    cup
    diced onion
    1
    teaspoon
    minced garlic
    2
    tablespoons
    Spice Islands Chili Powder
    1
    tablespoon
    Spice Islands Ground Cumin
    1
    tablespoon
    Mazola Chicken Flavor Bouillon or Mazola Tomato Bouillon with Chicken Flavor
    1
    can
    black beans, rinsed and drained (15 oz.)
    1
    can
    Mexi-corn, drained (11 oz.)
    1
    package
    frozen diced butternut squahs, thawed (12 oz.)
    1
    can
    crushed tomatoes or tomato sauce (28 oz.)
    1
    cup
    water
    1/3
    cup
    ketchup
    Directions
    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 like shredded Mexican cheese, fresh cilantro, lime wedges and avocado slices.

    The base number of servings for this recipe is 8
    OK

    Categories 

    EasySoup

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