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Ingredients

¼ cup Mazola® Corn Oil 1 pound ground turkey 1 cup diced onion 1 teaspoon minced garlic 2 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon chicken-flavored bouillon powder or tomato-flavored bouillon 1 (15 ounce) can black beans, rinsed and drained 1 (11 ounce) can Mexi-corn, drained 1 (12 ounce) package frozen diced butternut squash, thawed 1 (28 ounce) can crushed tomatoes or tomato sauce 1 cup water ⅓ cup ketchup Shredded Mexican cheese, fresh cilantro, lime wedges, avocado slice

Nutrition Info

411.5 calories carbohydrate: 46.8 g cholesterol: 56.9 mg fat: 17.2 g fiber: 10.6 g protein: 25.1 g saturatedFat: 3.3 g servingSize: - sodium: 1039.4 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown 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, 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.
Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.

6 servings

Easy to make and ready in just 30 minutes. Butternut squash adds a twist of sweetness to this chili.