Ingredients2 tablespoons olive oil1 chopped onion2 cloves minced garlic1 pound ground turkey breast1 pound butternut squash - peeled, seeded and cut into 1-inch dice1/2 cup chicken broth1 (4.5 ounce) can chopped green chilies2 (14.5 ounce) cans petite diced tomatoes1 (15 ounce) can kidney beans with liquid1 (8 ounce) can tomato sauce1 tablespoon chili powder1 tablespoon ground cumin1 teaspoon garlic saltDirectionsHeat the olive oil in a large pot over medium heatStir in the onion and garlic, cook and stir for 3 minutesadd the turkey, and stir until crumbly and no longer pinkAdd the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauceSeason with chili powder, cumin, and garlic saltBring to a simmer, then reduce heat to medium-lowcover, and simmer until the squash is tender, or about 20 minutes
Nutrition Information per serving (1 cup)
138 Calories
CHO: 18 g
Protein: 5 g
Fat: 5 g
(Recipe adapted from AllRecipes.com)For more healthy eating tips, make sure to check out Case Specific Nutrition!
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