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

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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."

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-flavored bouillon powder or tomato-flavored bouillon
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can Mexi-corn, drained
  • 1 (12 ounce) package frozen diced butternut squash, thawed
  • 1 (28 ounce) can crushed tomatoes or tomato sauce
  • 1 cup water
  • 1/3 cup ketchup
  • Garnishes:
  • Shredded Mexican cheese, fresh cilantro, lime wedges, avocado slice

Instructions :

Prep : 10M Cook : 6M Ready in : 30M
  • Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
  • 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.
  • Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.

Notes :

  • Recipe note: Use two bags (14 ounces each) frozen southwest vegetable blend in place of the canned corn and black beans.
  • For added spiciness, try adding chipotle chile powder, cayenne pepper or a favorite hot sauce.

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