This easy turkey and butternut squash chili brings together wholesome ingredients and smoky spices for a family-friendly weeknight meal.

—Recipes By Chef Steph

INGREDIENTS:

• 2 tablespoons olive oil
• 2 onion, chopped
• 4 cloves garlic, minced
• 2 pounds ground turkey or chicken breast
• 3 cups butternut squash - peeled, seeded and cut into 1-inch dice
• 1 cup chicken stock
• 2 (4.5 ounce) can chopped green chilies
• 2 (14.5 ounce) cans petite diced tomatoes drained
• 2 (15 ounce) can kidney beans with liquid
• 2 (15.5 ounce) can white hominy, drained
• 2 tablespoons chili powder or to taste
• 2 tablespoons ground cumin or to taste
• 2 teaspoons garlic salt

DIRECTIONS:

1. Gather all ingredients.
   
2. Heat olive oil in a large pot over medium heat.
3. Add onion and garlic; cook and stir for 3 minutes.
4. Stir in turkey and cook until crumbly and no longer pink, about 5 to 7 minutes.
   
5. Add butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, season with chili powder, cumin, and garlic salt.
   
6. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.