Recipe by Mazola®
"Easy to make and ready in just 30 minutes. Butternut squash adds a twist of sweetness to this chili."
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Mazola® Corn Oil
chicken-flavored bouillon powder or tomato-flavored bouillon
1 (15 ounce) can
black beans, rinsed and drained
1 (11 ounce) can
1 (12 ounce) package
frozen diced butternut squash, thawed
1 (28 ounce) can
crushed tomatoes or tomato sauce
Shredded Mexican cheese, fresh cilantro, lime wedges, avocado slice
This recipe was good! It was really simple and super quick to make. I think the butternut squash adds a hint of sweetness to it, or maybe it was the crushed tomatoes that I used, but it was different. I had thought it was going to be too thick at first but upon cooking it a little longer, it wasn't as thick. Even my 6 year old loved it - so I'll be making it again!
This was an easy meal with put together. If you like youe chili to be on the softer side, make sure you allow more time for it to simmer on the stove. I don't eat meat so I left out the ground turkey. I followed the recipe as written but found the sauce to be rather thick, so I added an additional 2 cups of water. The sauce is still on the thicker side, but the water helped to make it the perfect consistency. This recipe does have a bite to it with the spices, be forewarned if that is not your thing! I absolutely love the fresh butternut squash, black beans, and southwest corn! This is a recipe I will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 154
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