Butternut Squash and Turkey Chili

Trying to eat better is an interesting process. I'm surrounded by decent fast food and lots of good restaurants, so motivating myself to not only cook but use ingredients I'm not familiar with presents a very different challenge. I've only cooked butternut squash once and it didn't turn out well, so I was a little hesitant trying this recipe. However, it turned out really well and I'll definitely make it again! Matt's been numming up the leftovers all week, so that's definitely a good sign!

Note: I used one can of kidney beans and one can of great northern beans. Also, I cooked the chili for about 30 minutes instead of 20.

Butternut Squash and Turkey Chili
(serves 12)

Ingredients:

• 2 tablespoons 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 chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic salt

Directions:

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. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.