Recipe courtesy of Mazola
Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash
- Yield: 6-8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 279
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 17
- Cholesterol
- 39
- Sodium
- 453
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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
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.