Monday, February 15, 2010

Turkey Squash Chili

I haven't posted a recipe in a while. But I also haven't cooked in a while. It has been so cold and I have been battling a silly sinus bug on and off for what seems like FOREVER, that I have been just whipping up some old favorites that are easy in the Kitchen. Nothing fascinating, I tell ya, until now. It is so dang cold here, and we obviously can not go outside, so I made Turkey Squash Chili!!!

Here is what you need:
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2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into small bite size pieces
1 can cream of chicken soup
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt

And here is how you make this fabulous warm dinner:
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Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
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Add the butternut squash, cream of chicken , tomatoes, kidney beans, and tomato sauce; season with chili powder, cumin, and garlic salt.
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Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.
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Serve alone or with sour cream and tortilla chips! Scrumdiliumpcious!!!


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