Recipe courtesy of Mazola
Recipe courtesy of Mazola
Watch how to make this recipe.
Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash
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- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6-8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 279
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 17 g
- Cholesterol
- 39 mg
- Sodium
- 453 mg
Easy to make and ready in just 30 minutes. Butternut squash adds a twist of sweetness to this chili.
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6-8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 279
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 17 g
- Cholesterol
- 39 mg
- Sodium
- 453 mg
Ingredients
Directions
- 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.
