Turkey Chili with Squash

 Craving a hearty, meaty chili that’ll feed the whole family while keeping calories in check? This one-pot recipe ticks all the boxes! With the extra-lean turkey, poblano chiles and winter squash, this chili has some “super” ingredients, which meld perfectly with the warming chili spices, tomatoes and beans—Texas chili  purists, this isn’t what you’d call traditional, but we bet you’ll still love it! Even better, using extra-lean turkey means you can skip the step of draining your pan after browning the meat, streamlining your cooking for a meal that’s done in under an hour.



Ingredients

  • 2
    teaspoons olive or vegetable oil
  • 1
    lb ground turkey (at least 93% lean)
  • 1
    cup chopped onions
  • 1
    medium poblano chile, seeded and chopped
  • 1
    teaspoon finely chopped garlic
  • 3
    tablespoons chili powder
  • 1
    teaspoon ground cumin
  • 3/4
    teaspoon salt
  • 2
    cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 3
    cups cubed butternut squash
  • 1
    can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1
    can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained.

Steps

1 In 5-quart Dutch oven, heat oil over medium-high heat. Cook turkey, onions and chile in oil 6 to 7 minutes, stirring occasionally, until turkey is no longer pink. Stir in garlic, chili powder, cumin and salt; cook about 1 minute or until fragrant. Add broth, squash, beans and tomatoes. Increase heat to high; heat to boiling. Cover; reduce heat to medium-low, and cook 20 to 25 minutes, stirring occasionally, until squash is tender.

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