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

• 1/4 cup Mazola(R) Corn Oil
• 1 pound ground turkey
• 1 cup diced onion
• 1 teaspoon minced garlic
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon chicken-flavored bouillon powder or tomato-flavored bouillon
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can Mexi-corn, drained
• 1 (12 ounce) package frozen diced butternut squash, thawed
• 1 (28 ounce) can crushed tomatoes or tomato sauce
• 1 cup water
• 1/3 cup ketchup
• Garnishes:
• Shredded Mexican cheese, fresh cilantro, lime wedges, avocado slice

1. Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
2. Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.
3. Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.

corn oil, ground turkey, onion, garlic, chili powder, ground cumin, chickenflavored bouillon powder, black beans, corn, butternut squash, tomatoes, water, ketchup, cheese

Taken from www.allrecipes.com/recipe/236710/tex-mex-turkey-chili-with-black-beans-corn-and-butternut-squash/ (may not work)