Categories: Chicken, Poultry, Soups, Turkey

Ingredients

• 20 oz ground turkey
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 (14.5-ounce) cans diced tomatoes
• 2 (16-ounce) can chili beans
• 1 small butternut squash, peeled and cubed 1 cup low-sodium chicken broth (Optional)
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 cup frozen corn kernels

Directions

1. Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.

2. Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.

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