Ingredients
12
12 servings
- •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
- •0.5 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
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir for 3 minutes. Stir in turkey and cook until crumbly and no longer pink, about 5 to 7 minutes.
- Add 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.
Nutritional Facts
Per 12 servings
- Calories: 192
- Carbohydrate: 23g
- Fat: 5g
- Fiber: 6g
- Protein: 17g
- Sugar: 6g
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