Ingredients
2 tablespoons olive oil
1 chopped onion
2 cloves minced garlic
1 pound ground turkey breast
1 pound butternut squash – peeled, seeded and cut into 1-inch dice
1/2 cup chicken broth
1 (4.5 ounce) can chopped green chilies
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
Directions
Heat the olive oil in a large pot over medium heat
Stir in the onion and garlic, cook and stir for 3 minutes
add the turkey, and stir until crumbly and no longer pink
Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce
Season with chili powder, cumin, and garlic salt
Bring to a simmer, then reduce heat to medium-low
cover, and simmer until the squash is tender, or about 20 minutes
Nutrition Information per serving (1 cup)
138 Calories
CHO: 18 g
Protein: 5 g
Fat: 5 g
(Recipe adapted from AllRecipes.com)
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