Butternut Squash and Turkey Chili

Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 pound ground turkey

1 pound (1 small) butternut squash - peeled, seeded, and cut into 1-inch cubes

1 cup low-sodium chicken broth

1 (4.5-ounce) can chopped green chilies

2 (14.5-ounce) cans petite diced tomatoes

1 (15-ounce) can no-salt-added kidney beans, drained and rinsed

1 (15.5-ounce) can white hominy, drained

1 (8-ounce) can tomato sauce

1 tablespoon chili powder

1 tablespoon ground cumin

1/2 teaspoon salt

Yield:

10, 1-cup servings

Directions:

Stovetop: Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes or until onion is translucent. Add ground turkey. Break into pieces and stir until cooked through 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 salt. Bring to a simmer, reduce heat to medium-low, and cover. Simmer until the squash is tender, about 20 minutes.

Electric Pressure Cooker: Press saute function. Add olive oil and onion; cook and stir for 3 minutes or until onion is translucent. Add garlic and cook for 30 more seconds. Add ground turkey. Break into pieces and stir until cooked through 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 salt. Close the lid, and then turn venting knob to the sealing position. Pressure cook at High Pressure for 15 minutes, allow for a natural release. Open the lid carefully.