No. of Servings
Ingredients
- ½ tap olive oil
- 2 tbsp onion (chopped )
- ¼ clove garlic (minced)
- 4 oz turkey breast (ground)
- 1 cup butternut squash (peeled and diced or can substitute frozen)
- 2 tbsp chicken broth
- â…“ cup petite diced tomatoes (from a can)
- ¼ cup great northern beans (rinsed or can substitute black beans)
- ¼ cup white hominy (drained or substitute frozen corn)
- 2 tbsp tomato sauce
- ¾ tsp chili powder (or to taste)
- ¾ tsp ground cumin (or to taste)
Instructions
- Heat the olive oil in a small pot over medium heat. Add the ground turkey and cook through, breaking it up with spatula.
- Add the chopped onion and cook 3-4 minutes until softened.
- Stir in the garlic and cook for 60 seconds until fragrant
- Stir in the diced butternut squash, chili powder, and cumin.
- Cook for 2 minutes, letting the spices toast a bit.
- Pour in the chicken broth, diced tomatoes, and tomato sauce.
- Stir in the beans and hominy or corn.
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer about 15–20 minutes, or until the squash is soft and the flavors have melded.
- Stir occasionally, adding a splash more broth or water if it gets too thick.
- Spoon into a bowl and enjoy hot! Optional toppings: avocado slices, chopped cilantro, shredded cheese, or a squeeze of lime.
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