Turkey Chili with Squash
Craving a hearty, meaty chili that’ll feed the whole family while keeping calories in check? This one-pot ground turkey chili recipe ticks all the boxes! With the lean turkey, poblano chiles and winter squash, this chili has some “super” ingredients that meld perfectly with the warming chili spices, tomatoes and beans.
Ingredient
- 2 teaspoons olive or vegetable oil
- 1 lb ground turkey (at least 93% lean)
- 1 cup chopped onions
- 1 medium poblano chile, seeded and chopped
- 1 teaspoon finely chopped garlic
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
- 3 cups cubed butternut squash
- 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
- 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
Direction
- In 5-quart Dutch oven, heat oil over medium-high heat. Cook turkey, onions and chile in oil 6 to 7 minutes, stirring occasionally, until turkey is no longer pink. Stir in garlic, chili powder, cumin and salt; cook about 1 minute or until fragrant. Add broth, squash, beans and tomatoes. Increase heat to high; heat to boiling. Cover; reduce heat to medium-low, and cook 20 to 25 minutes, stirring occasionally, until squash is tender.
