Tex-Mex Turkey Chili With Black Beans, Corn And Butternut Squash - cooking recipe

Ingredients

1/4 cup Mazola(R) 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
1/3 cup ketchup
Garnishes:
Shredded Mexican cheese, fresh cilantro, lime wedges, avocado slice

Preparation

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.