Butternut Squash & Turkey Chili

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound ground turkey
• 1 pound (1 small) butternut squash – peeled, seeded, and cut into 1-inch cubes
• 1 cup low-sodium chicken broth
• 1 (4.5-ounce) can chopped green chilis
• 2 (14.5-ounce) cans petite diced tomatoes
• 1 (15-ounce) can no-salt-added kidney beans, drained and rinsed
• 1 (15.5-ounce) can white hominy, drained
• 1 (8-ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon salt

DIRECTIONS

Stovetop: 

1. Heat the olive oil in a large pot over medium heat.
2. Stir in the onion and garlic; cook and stir for 3 minutes or until onion is translucent.
3. Add ground turkey.
4. Break into pieces and stir until cooked through and no longer pink.
5. Add the butternut squash, chicken broth, green chilis, tomatoes, kidney beans, hominy, and tomato sauce.
6. Season with chili powder, cumin, and salt
7. Bring to a simmer, reduce heat to a medium-low, and cover.
8. Simmer until the squash is tender, about 20 minutes.

Electric Pressure Cooker:

1. Press sauté function.
2. Add olive oil and cook onion; cook and stir for 3 minutes or until onion is translucent.
3. Add garlic and cook for 30 more seconds.
4. Add ground turkey.
5. Break into pieces and stir until cooked through and no longer pink.
6. Add the butternut squash, chicken broth, green chilis, tomatoes, kidney beans, hominy, and tomato sauce.
7. Season with chili powder, cumin, and salt
8. Close the lid, and then turn venting knob to the sealing position.
9. Pressure cook at High Pressure for 15 minutes, allow for a natural release.
10. Open the lid carefully.

Yield: 10, 1-cup servings

NUTRITIONAL ANALYSIS: 190 calories, 4g total fat, 0.5g saturated fat, 20mg cholesterol, 590mg sodium, 25g total carbohydrate, 7g fiber, 5g total sugars, 0g added sugars, 16g protein, 0% DV vitamin D, 8% DV calcium, 10% DV iron, 15% DV potassium