2 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced or crushed
1 lb. ground turkey breast
1 lb. butternut squash, peeled, seeded, and cut into 1-inch pieces
1/2 cup chicken broth
4.5 ounce can chopped green chilies
2 cans (14.5 ounces each) petite diced tomatoes
15 ounce can kidney beans with liquid
15.5 ounce can white hominy, drained
8 ounce can tomato sauce
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. garlic salt
Heat olive oil over medium heat and cook the onion and garlic about 3 minutes, stirring. Add the turkey and cook, crumbling, until no longer pink. Add remaining ingredients, bring to a simmer, and simmer over medium-low heat about 20 minutes, until the squash is tender and turkey is done.
Adapted from allrecipes.com
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
