Butternut Squash and Turkey Chili

Ingredients

• 1 pound butternut squash peeled seeded cut into 1-inch dice
• 15 ounce kidney beans with liquid canned
• 8 ounce tomato sauce canned
• 0.5 cup chicken broth 
• 1 tablespoon chili powder 
• 2 cloves garlic minced
• 1 teaspoon garlic salt 
• 4.5 ounce chilies green chopped canned
• 1 tablespoon ground cumin 
• 1 pound ground turkey breast 
• 15.5 ounce hominy white drained canned
• 2 tablespoons olive oil 
• 1  onion chopped
• 29 ounce canned tomatoes diced canned

Equipment

• pot

Directions

1. Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
2. Add the 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.