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
Preparation
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.
