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Sunday, October 18, 2015

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.

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