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

• 12 ounces butternut squash diced
• 1/4 cup Mazola Corn Oil
• 1 pound ground turkey
• 1 cup diced onion
• 1 teaspoon minced garlic
• 2 tablespoons Spice Islands Chili Powder
• 1 tablespoon Spice Islands(R) Ground Cumin
• 1 tablespoon Mazola(R) Chicken Flavor Bouillon Powder jar, OR Mazola(R) SobrecitosTM Tomato Flavor Bouillon Packets
• 15 ounces black beans rinsed and drained
• 11 ounces mexi-corn drained
• 28 ounces crushed tomatoes OR tomato sauce
• 1 cup water
• 1/3 cup ketchup
• avocado

1. Microwave squash for 3 to 4 minutes, set aside.
2. Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey.
3. Brown turkey for 5 to 7 minutes, breaking apart.
4. Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften.
5. Stir in black beans, mexi-corn, butternut squash, tomatoes, water and ketchup.
6. Bring to a boil; reduce heat to low and simmer for 10 minutes, or until squash is tender.
7. To serve, ladle into bowls and top with desired garnishes.

butternut, corn oil, ground turkey, onion, garlic, chili powder, ground cumin, chicken flavor, black beans, corn, tomatoes, water, ketchup, avocado

Taken from www.yummly.com/recipe/Tex-Mex-Turkey-Chili-with-Black-Beans_-Corn-and-Butternut-Squash-992781 (may not work)