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Butternut Squash and Turkey Chili

165 Calories
Carbohydrates 20.5g
Protein 13.4g
Fats 3.3g
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  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 minced garlic cloves
  • 1 lb ground turkey breast
  • 1 lb butternut squash-peeled, seeded and cut into 1 inch dice
  • 1/2 c. chicken broth
  • 1 (4.5oz) can chopped green chilies
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 (15oz) can kidney beans with liquid
  • 1 (15.5oz) can white hominy, drained
  • 1 (8oz) can tomato sauce
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp garlic salt
1. 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.
2. Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt.
3. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

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