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 calories
carbohydrate: 46.8 g
cholesterol: 56.9 mg
fat: 17.2 g
fiber: 10.6 g
protein: 25.1 g
saturatedFat: 3.3 g
servingSize: -
sodium: 1039.4 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

Recipe Yield

6 servings

Recipe Note

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

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