Recipe: Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash

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."



1/4 cup Mazola Corn Oil
1 pound ground turkey
1 cup diced onion
1 teaspoon minced garlic
2 tablespoons Spice Islands Chili Powder
1 tablespoon Spice Islands Ground Cumin
1 tablespoon chicken flavor bouillon powder (jar)
1 (15 ounces) can black beans, rinsed and drained
1 (11 ounces) can Mexi-corn, drained
1 (12 ounces) bag frozen diced butternut squash, thawed*
1 (28 ounces) can crushed tomatoes (or tomato sauce)
1 cup water
1/3 cup ketchup
GARNISHES:
Shredded Mexican cheese, fresh cilantro, lime wedges and avocado slices

Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown ground 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, 1 cup 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.

*If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.

VARIATIONS:
- 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.

Makes 6 to 8 servings
Source: Mazola Oil, ACH Food Companies, Inc.