Turkey Chili with Squash

 


Ingredients

  • 2
    teaspoons olive or vegetable oil
  • 1
    lb ground turkey (at least 93% lean)
  • 1
    cup chopped onions
  • 1
    medium poblano chile, seeded and chopped
  • 1
    teaspoon finely chopped garlic
  • 3
    tablespoons chili powder
  • 1
    teaspoon ground cumin
  • 3/4
    teaspoon salt
  • 2
    cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 3
    cups cubed butternut squash
  • 1
    can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1
    can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

Steps

1 In 5-quart Dutch oven, heat oil over medium-high heat. Cook turkey, onions and chile in oil 6 to 7 minutes, stirring occasionally, until turkey is no longer pink. Stir in garlic, chili powder, cumin and salt; cook about 1 minute or until fragrant. Add broth, squash, beans and tomatoes. Increase heat to high; heat to boiling. Cover; reduce heat to medium-low, and cook 20 to 25 minutes, stirring occasionally, until squash is tender.

Comments

Post a Comment

Popular posts from this blog

Asian Vegetable Stir-Fry

Image
  Ingredients 1 tablespoon olive oil 1 medium onion, chopped (1/2 cup) 1 medium carrot, sliced (1/2 cup) 2 cloves garlic, finely chopped 2 cups uncooked instant white rice 2 cups water 1 package (8 oz) sliced fresh mushrooms (3 cups) 1 bag (12 oz) frozen Asian style medley vegetables in sauce 1/2 cup stir-fry sauce 1/8 teaspoon red pepper flakes Steps 1  In 12-inch skillet, heat oil over medium heat. Cook onion, carrot and garlic in oil 5 to 7 minutes, stirring occasionally, until slightly tender. 2  Cook rice in water as directed on package; cover to keep warm. 3  Into mixture in skillet, stir mushrooms, frozen vegetables in sauce, stir-fry sauce and pepper flakes; cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. Serve over rice.
Read more

Stir-Fry Chicken and Vegetables

Image
  Ingredients 1 tablespoons canola or vegetable oil 1 cup julienne (matchstick-cut) carrots 1 medium onion, sliced (about 1 cup) 1 lb boneless skinless chicken breasts (about 3), cut into 2x1/2-inch strips 1 1/4 cups water 4 oz uncooked vermicelli, broken in half 1 cup frozen baby sweet peas 1/2 cup stir-fry sauce 1 teaspoon garlic salt Steps 1  In 12-inch nonstick skillet, heat oil over medium-high heat. Add carrots, onion and chicken; cook 6 to 7 minutes, stirring frequently, until chicken is no longer pink in center and vegetables are tender. 2 Stir in water and vermicelli. Heat to boiling. Cover; cook 3 minutes. 3  Stir in peas and stir-fry sauce. Cook about 2 minutes, stirring frequently, until peas are thoroughly heated. Remove from heat. Stir in garlic salt.
Read more

Chili con Carne

Image
  Ingredients 1 lb lean (at least 80%) ground beef 1 large onion, chopped (1 cup) 2 cloves garlic, crushed 1 tablespoon chili powder 1/2 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano leaves 1 teaspoon unsweetened baking cocoa 1/2 teaspoon red pepper sauce 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained 1 can (19 oz) Progresso™ red kidney beans, undrained Steps 1  In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. 2  Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. 3  Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
Read more