Ingredients
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1 1/4 lbs extra lean ground turkey
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1 lb butternut squash, peeled and cut into 1 inch pieces
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1 medium onion, diced (3 oz)
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4 1/2 ounces green chilies or 1 chopped anaheim chili
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2 (14 1/2 ounce) cans diced tomatoes
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1 (15 ounce) can yellow hominy
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1 cup low-sodium tomato sauce
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1/2-1 cup fat free chicken broth (depending on how thick you like your chili!)
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1 tablespoon chili powder
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1 tablespoon cumin
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1 teaspoon garlic salt
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2 garlic cloves, minced
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1 (15 ounce) can red kidney beans or 1 (15 ounce) can black beans
Instructions
- In a large non-stick stockpot, sauté garlic and onion for 2-3 minutes.
- Add ground turkey and cook over medium heat.
- When the turkey is cooked about halfway, add the squash to the pot and continue cooking and stirring until turkey is cooked through.
- Add all other ingredients to pot and stir.
- Bring to a boil over medium/high heat.
- Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally, until squash is softened to your liking.