Recipe courtesy of Mazola

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

Easy to make and ready in just 30 minutes. Butternut squash adds a twist of sweetness to this chili.
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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6-8 Servings
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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

1 tablespoon chicken flavor bouillon powder (jar) OR tomato flavor bouillon packets

1 can (15 ounces) black beans, rinsed and drained

1 can (11 ounces) Mexi-corn, drained

1 bag (12 ounces) frozen diced butternut squash, thawed

1 can (28 ounces) crushed tomatoes OR tomato sauce

1 cup water

1/3 cup ketchup

Garnishes: shredded Mexican cheese, fresh cilantro, lime wedges and avocado slice


  1. 1. Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart. 2. Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.