Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash Recipe

  • Yield:

    6 to 8 servings

  • Total Time:

    30 mins

  • Prep Time:

    10 mins

  • Cook Time:

    20 mins

Ingredients

  • 1 bag (12 ounces) diced butternut squash
  • 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 seed
  • 1 tablespoon chicken flavor bouillon powder
  • OR tomato flavor bouillon powder
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexi-corn, drained
  • 1 can (28 ounces) crushed tomatoes OR tomato sauce
  • 1 cup water
  • 1/3 cup ketchup
  • Garnishes: shredded Mexi can cheese, fresh cilantro

Instructions

  1. Step 1) Microwave squash for 3 to 4 minutes, set aside.
  2. Step 2) Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
  3. Step 3) Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in black beans, mexi-corn, butternut squash, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes, or until squash is tender. To serve, ladle into bowls and top with desired garnishes.
  4. Recipe note: Use two bags (14 ounces each) frozen southwest vegetable blend in place of the canned corn and black beans.
  5. For added spiciness, try adding chipotle chile powder, cayenne pepper or a favorite hot sauce.