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Nutrition Facts
Serving Size 306 g
(Approx. 8 Servings)
Amount Per Serving
Calories 180 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 100 mg 4%
Total Carbohydrate 20 g 7%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 14 g
Vitamin A 160% • Iron 10%
Vitamin C 30% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Turkey Chili with Butternut Squash

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

4 cup(s) H-E-B Select Ingredients Reduced Sodium Chicken Broth
1 dried ancho chili
1 Tbsp olive oil
1 Lb extra lean ground turkey
1 medium yellow onion, chopped
2 garlic, minced
1 Tsp ground cumin
1 butternut squash, peeled and cut into 1/2-inch cubes
2 Tbsp tomato paste
2 cup(s) super sweet corn, frozen
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Instructions

1
Bring chicken broth to a boil over medium-high heat. Add chili, cover and boil until chili is completely reconstituted. Remove from heat.
2
Carefully ladle chili along with half of chicken stock into a blender. Cover and blend until smooth. Set aside.
3
Heat olive oil in a large stockpot on medium-high. Add turkey and cook, stirring occasionally, until well browned.
4
Add onions and garlic and continue to cook until onions are translucent.
5
Stir in cumin, butternut squash, tomato paste, corn, puréed chili and remaining chicken stock. Bring to a boil then reduce heat to a simmer.
6
Cook until squash is fork tender.
7
Chef's note: Add more liquid if chili is too thick.
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