Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash recipe
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Ingredients
- 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
Nutrition Info
- 411.5 caloriescarbohydrate: 46.8 gcholesterol: 56.9 mgfat: 17.2 gfiber: 10.6 gprotein: 25.1 gsaturatedFat: 3.3 gservingSize: -sodium: 1039.4 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash
Directions
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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.