***TURKEY & BUTTERNUT SQUASH CHILI***

TURKEY AND BUTTERNUT SQUASH CHILI



Fall is here, well at least as of Sept. 23rd, and Football season is also here, Wooo Hooo, so this recipe is the perfect celebration of both. As weather cools and we have friends and family over for football games this the perfect recipe to serve.

Ingredients

2 tablespoons Sutter Buttes Arbequina olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch
dice
1/2 cup chicken broth
1 (4.5 ounce) can chopped green chilies
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy, drained
1 (8 ounce) can tomato sauce
1 tablespoon The Bean & The Leaf Hill Country chili powder
1 teaspoon The Bean & The Leaf garlic salt

Directions

Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce. Season with chili powder and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Serve and Enjoy with Shredded Cheddar, Sour Cream, Chives or whatever you like to top your chili with.